Slow Cooker Vegetarian Spicy Three Bean Stew
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Slow Cooker Vegetarian Spicy Three Bean Stew

A warming comforting Slow Cooker Vegetarian Spicy Three Bean Stew. Packed full of healthy nutritious beans and vegetables in a spicy tomato sauce.
Prep Time15 mins
Cook Time5 hrs 30 mins
Total Time5 hrs 45 mins
Course: Savoury
Cuisine: British
Servings: 4 servings
Author: Emma


  • 1 tablespoon oil
  • 1 small white onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon tomato puree / paste
  • 380 grams chopped tinned tomatoes 1 and 1/2 cups
  • 1 small orange bell pepper chopped up small
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon crushed dried chillies
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 400 grams kidney beans 1 and 1/4 cups
  • 300 grams pinto beans 1 cup
  • 300 grams black eye beans 1 cup
  • salt and pepper to taste
  • Sour cream to top optional
  • Fresh coriander to garnish optional


  • I find this dish easier to put together by first peeping all my ingredients and having them on hand and ready to go.
  • In a medium sized pan over a medium heat, heat the oil and lightly fry the onions for a few minutes until they start to soften.
  • Add in the garlic and tomato puree and stir it all together.
  • Add in the chopped tinned tomatoes, red wine vinegar and spices and gently heat for a few minutes.
  • Pour this mix into your slow cooker and add in the rinsed and drained beans and salt and pepper to taste. I only added in 1/2 a teaspoon of each.
  • Mix everything together so all the beans and tomato sauce is well combined.
  • Turn your slow cooker to high and cook for 5 and 1/2 hours.
  • Give it all a good stir before serving.
  • Kept covered once cooled pop any leftovers into the fridge and this dish will last for 3 days.
  • Though I haven't tried it I should imagine this dish will freeze.