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Andalusian Bean Stew

OK … I know … another bean stew … but there are just so many possibilities 🙂

This one is distinctly rustic in character … lots of rough chopping … and strong flavours.

Traditionally  it includes chorizo …which I don’t do … so instead I’ve added tempeh, marinaded in tomato puree and tamari, and lightly sautéed in olive oil.  It’s a hearty warming stew, and you can practically throw it together.  So not much faff!



Serves 4



  • 3 tbs. olive oil
  • 2 sticks of celery
  • 1 large white onion
  • 1 sweet pepper
  • 4 large garlic cloves
  • 200 ml. white wine (vegan wine obviously 🙂 )
  • 800gms. large juicy tasty tomatoes
  • 100ml. water
  • 500 gms. pre-cooked beans – I used a mix of kidney beans, black-eyed beans and pinto
  • 1.5 tsps. salt
  • 1 .5 tsps. coarse ground black pepper
  • good pinch of paprika
  • handful of chopped parsley


  • 2 tbs. olive oil
  • 200gms. tempeh
  • 40gms. tomato puree
  • 3 tbs. tamari
  • 100 ml. water


Tempeh: (prepare in advance)

 (more on tempeh here …click image for link…)

  • ‘Relax’ the tempeh by placing the tempeh in a dish and amply covering with just boiled water.
  • Leave for 15 mins.
  • Remove the tempeh from the water and chop into chunks approx.1 cm. square.
  • To make the marinade, combine the tomato puree, the tamari and 150ml. water until you have a smooth paste.
  • Put the chunks of tempeh in a dish and cover with the marinade.  Leave for up to several hours, and a minimum of 1 hour.


  • Trim, wash and chop celery.
  • Peel and roughly chop onion.
  • Trim and chop sweet pepper.
  • Peel and crush garlic cloves.
  • Cut a cross in the top of the tomatoes, and place in a bowl.
  • Amply cover the tomatoes with just boiled water and leave for 10 mins.
  • Skin the tomatoes and discard the skin.
  • Chop the tomatoes into fairly small pieces.
  • In a deep-sided casserole pan (with a lid), add 3 tbs. olive oil.
  • Place on a high heat.
  • When the oil is hot, add the chopped celery, onion and sweet pepper.
  • Sauté for 8 mins.  Stir to avoid burning.
  • Reduce the heat to medium, and add crushed garlic.
  • Sauté for 1 min.
  • Add the white wine.  Allow to sizzle and simmer for 3 mins.
  • Add chopped tomatoes, 100 ml. water, paprika , salt and pepper.
  • Bring to the boil, and then reduce heat, cover, and simmer gently for 15 mins.
  • Add pre-cooked beans.
  • Stir the beans in and re-cover.
  • Simmer for approx. 45 mins.
  • Meanwhile, in the last 15 mins of cooking time, remove the tempeh from the marinade.
  • Add the marinade to the stew.
  • Taste the stew and adjust seasonings as desired.
  • In a wide pan, on a high heat, add 2 tbs. olive oil.
  • Sauté the tempeh for approx. 5 mins. turning occasionally to avoid burning.
  • Add the sautéed tempeh to the stew, along with a handful of finely chopped parsley.
  • Allow to simmer for 5-8 mins. or so and then serve immediately.







La Paz




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