One-Pot Bean Stew Recipe: How to Make Bean Stew

Bean stew is a thick and hearty soup made with various types of beans, broth, and other vegetables. Served warm, the dish is high in protein, full of complex carbohydrates, and can come in either smooth or chunky varieties. You can include as many or as few types of beans as you want. Canned beans or dried beans work well in bean stews, although dry beans require more planning since you have to soak them extensively beforehand.

Bean stew, sometimes called bean soup, is low in fat and rich in many nutrients. A type of legume, beans are high in fiber, protein, iron, potassium, magnesium, and folate. They are also high in complex carbohydrates, which require time and energy to digest, making you feel fuller for longer than low-carb foods. Consuming beans regularly might lower your cholesterol, but it’s important to consult your doctor regarding your diet.

You can make bean stew with multiple types of beans—try mixing and matching colors, textures, and flavor profiles. Here are some beans you can consider for bean stew recipes:

1. 1. Black beans: There are many varieties of black beans, but black turtle beans are the most common variety that grocery stores keep in stock. Black beans become creamy after they’re cooked but will retain their shape unless you mash them.
2. 2. Garbanzo beans: Also called chickpeas, garbanzo beans are the main ingredient in hummus, although they can be delicious in a bean stew recipe, too. Chickpeas retain their structure better than other beans when they’re cooked, which makes them a good option if you like your bean stew to be a chunky consistency.
3. 3. Green beans: Green beans are not a traditional bean to use in a bean stew, although they can add a satisfying crunch if you leave them slightly undercooked. Another benefit is that they can boost the visual appeal of your bean stew, adding a pop of unexpected color to your chunky stew.
4. 4. Kidney beans: Kidney beans are a popular choice for bean stews and chili dishes and can add red color to your other ingredients. Keep in mind that undercooked red kidney beans may pose a potentially poisonous threat to humans, so cook them thoroughly.
5. 5. Lentils: Incorporating lentils into your bean stew will increase the amount of protein, upping its heartiness factor and contributing a creamy but firm consistency. Lentil soup is a separate dish altogether.
6. 6. Pinto beans: Pinto beans are usually associated with refried beans, but they make nice additions to soups and stews, developing a pink-colored interior when cooked. Pinto beans hold up well in stew, but if you intentionally break them down, they will give your stew a very creamy texture.
7. 7. White beans: White beans include navy beans, Great Northern beans, cannellini beans, and butter beans. Cannellini beans are also sometimes called Tuscan beans. They are very creamy and have a mild flavor that pairs well with herbs and spices.

You can serve a hearty bean stew as a main course with various toppings or other accompaniments. Here are three ideas for serving bean stew:

1. 1. Over brown rice: An extra-thick, chunky bean stew pairs well with brown rice in a nod to rice and beans—another classic dish. Season the brown rice lightly so it can soak up the flavors in the bean stew.
2. 2. Topped with sour cream: Serve your bean stew similar to how you might serve chili. Add sour cream or cheddar cheese for creaminess, fresh coriander (also known as cilantro) for zest, or jalapeño pepper slices for heat.
3. 3. With crusty bread: Dip slices of crusty bread into a thin bean stew or a bean stew purée. Sourdough bread will add a tang to the overall dish, which can complement the earthy flavor of the beans.