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roasted onion & bean stew

We made this recipe when we had lots of cupboard ingredients but very little in the fridge - just onions! It's such a delicious recipe thanks to the soft, sticky onions and combination of spice, acid and thick tomato sauce. It's also very versatile, if you have red onion - use them, if you have brown onions - use them instead, if you don't have kidney beans - add any beans, change and adapt this recipe with anything you have at home. We love to serve this with a side of grains and a simple salad.

Serves 4 and takes 45 minutes to make


  • 3 large onions, thinly sliced

  • 3 garlic cloves, diced

  • 2 teaspoons of smoked paprika

  • 1x 400g can of red kidney beans, drained

  • 1x 400g can of black beans, drained

  • 2x 400g cans of tinned tomatoes, drained

  • 1 tablespoon of runny almond butter

  • 1 tablespoon of harissa paste

  • 1 tablespoon of thick balsamic vinegar

  • Juice of 1 lime

  • Olive oil

  • Salt