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Bean and swiss chard stew

Delicious, healthy and quick stew with borlotti beans, red kidney bean and swiss chard.

Vegan, nut free | Serves 3 | MAIN


  • 1 tablespoon of vegetable oil
  • 1 red onion, chopped
  • A handful of chopped leek
  • 2 cloves of garlic, sliced
  • 1 tablespoon of each tomato paste and soy sauce
  • 1 vegetable stock
  • 1/2 teaspoon of each chilli flakes, curry powder, smoked paprika, oregano and garlic granules
  • Salt and pepper
  • 3 tablespoons of tomato passata
  • 240g borlotti beans, (drained weight), drained and washed
  • 240g red kidney beans (drained weight), drained and washed
  • 80g of swiss chard, chopped
  • 1 tablespoon of maple syrup




  1. In a wide pan, on a medium heat, add the oil, onions and leek and sauté until translucent.

  2. Add the sliced garlic and sauté for another minute. Add the tomato paste, soy sauce, vegetable stock, all the spices and sauté for a minute. Add a splash of water to deglaze the pan.

  3. Add the tomato passata, both types of beans and 400ml of boiling water. Stir, bring to boil, lower the heat, cover and let it simmer for 15 minutes.

  4. Add the chard, stir and cook for additional 5 minutes.

  5. Finish with the maple syrup and adjust the seasoning to your preference.

  6. Serve with basmati rice and enjoy!

Happy cooking everyone!


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