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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


1. Preheat the oven to 160C, fan setting.

2. Place a large deep pan over a low-medium heat and add a drizzle of olive oil. Once warm, add the sliced onions and a pinch of salt. Mix well and cook for 10-15 minutes until really soft and almost caramelised.

3. Once the onions feel soft, turn up the heat a little and add the chopped garlic and paprika. Mix well and cook for another few minutes before adding the drained beans, tinned tomatoes, almond butter, harissa paste and balsamic vinegar.

4. Mix really well before placing the lid on the pot and placing it in the oven for 30 minutes (or longer if you have it, we leave it for up to 1 hour).

5. After 30 minutes, remove the pot from the oven and squeeze in the lime juice. Taste and season with salt and pepper and a bit more harissa paste if you’d like more spice.


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