Baked Bean Stew

Serves: 4-6

Prep: 10 minutes

Cook: 45-50 minutes


  • 1 tbsp. olive oil
  • 2 leeks, chopped
  • 1 onion, chopped
  • 3 cloves garlic chopped
  • 2 tsp. sweet paprika
  • Salt to taste (½ -1 tsp.)
  • 800g butternut squash, chopped
  • 350g passata
  • 500ml chicken or vegetable stock
  • 1 tbsp. tamari sauce
  • Dash of Worcestershire sauce
  • 400g tinned cannellini beans, rinsed
  • 150g spinach


  1. Warm the olive oil in a large saucepan. Add the leeks, onion and garlic and stir-fry for 5 minutes. Add the salt and paprika and stir again.
  2. Add the remaining ingredients except the spinach and stir. Bring to the boil and then turn down to simmer on a low heat for 40 minutes.
  3. Just before serving stir in the spinach and allow to wilt.
  4. This is great served with pan-fried fish, sausages or on it’s own.