Roast vegetable and bean stew

Roast vegetable and bean stew


4 people made this

About this recipe: This easy, one-pot dish of root vegetables and pinto beans makes a nourishing winter main course, and needs no accompaniments. It's particularly enjoyable with a glass of dry cider or apple juice.

Azmina Govindji

Serves: 4 

  • 1 acorn squash, about 600 g (1 lb 5 oz)
  • 500 g (1 lb 2 oz) new potatoes, scrubbed and cut into 4 cm (1½ in) chunks
  • 200 g (7 oz) carrots, cut into 4 cm (1½ in) chunks
  • 200 g (7 oz) parsnips, cut into 4 cm (1½ in) chunks
  • 2 large courgettes, about 400 g (14 oz) in total, cut into 4 cm (1½ in) chunks
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 4 large sprigs of fresh rosemary, plus extra sprigs to garnish
  • 2 cans pinto beans, about 410 g each, drained and rinsed
  • 240 ml (8 fl oz) dry cider
  • 240 ml (8 fl oz) hot vegetable stock, preferably home-made
  • salt and pepper

Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

  1. Preheat the oven to 200ºC (400ºC, gas mark 6). Halve the squash and remove the seeds and fibres, then cut off the hard skin and cut the flesh into 4 cm (1½ in) chunks.
  2. Put the squash in a bowl and add the potatoes, carrots, parsnips and courgettes. Drizzle over the olive oil and toss to coat the vegetables evenly. Stir in the garlic and season to taste.
  3. Lay the rosemary sprigs on the bottom of a large roasting tin and spread the vegetables on top in a single layer. Roast for about 30 minutes, turning once, until lightly browned.
  4. Remove from the oven and stir in the pinto beans, cider and stock. Cover the tin tightly with foil, then return to the oven and cook for a further 20–25 minutes or until the vegetables are tender. Before serving, remove the rosemary stalks and garnish with fresh rosemary sprigs.

Some more ideas

You can also cook the stew on top of the stove. Heat the oil in a large saucepan, add the vegetables and fry for 4–5 minutes, stirring, then add the garlic, rosemary and seasoning. Stir in the beans, cider and stock, and bring to the boil. Cover and simmer for 30–35 minutes or until tender. * Replace the acorn squash with butternut squash and use canned ful medames beans instead of the pinto beans. Omit the potatoes from the stew and reduce the stock to 150 ml (5 fl oz). Bake 4 medium-sized potatoes in their jackets alongside the stew for 40–50 minutes or until tender. Serve the stew spooned into the split jacket potatoes.

Plus points

Parsnips are a very nutritious starchy vegetable, providing useful amounts of potassium, the B vitamins B1 and folate, and vitamin C. * Use freshly dug potatoes whenever possible, as they can contain as much as ten times more vitamin C than potatoes that have been stored.

Each serving provides

Excellent source of copper, folate, potassium, vitamin A, vitamin B1, vitamin B6, vitamin C. Good source of calcium, iron, zinc. Useful source of niacin, selenium, vitamin E.

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