Stewed Potatoes with Canned Beans

by Editorial Staff

Make your stews even more nutritious by adding canned beans to them. In addition, the use of such beans will significantly reduce the cooking time. Such a simple but delicious dish is perfect for those who don’t eat meat or have a lean menu.

Cook: 40 mins



  • Potatoes (large) – 2 pcs. (400 g)
  • Canned beans – 200 g
  • Tomato – 150 g (1 pc.)
  • Carrots – 100 g (1 pc.)
  • Onions – 70 g (1 pc.)
  • Bay leaf – 1 pc.
  • Ground black pepper – a pinch
  • Dried Provencal herbs – 1 teaspoon
  • Salt to taste
  • Vegetable oil (for frying) – 3 tbsp
  • Fresh parsley (for serving) – 1-2 branches


  1. Peel onions and carrots. Cut the onion into small cubes, carrots into strips.
  2. We send the onions into a frying pan preheated with vegetable oil and fry until transparent, about 1-2 minutes.
  3. Then add the carrots. We cook everything under the lid for about 5 minutes, without letting the vegetables brown too much.
  4. Cut the tomato into small pieces.
  5. Add the tomato to the pan and, covering with a lid, simmer the vegetables for another 5-10 minutes. If the vegetables are not juicy enough, you can add a little water.
  6. Peel the potatoes cut them into small cubes.
  7. Put potatoes with stewed vegetables.
  8. Pour 150-180 ml of water, and simmer the potatoes until half cooked, about 15 minutes.
  9. We wash the canned beans, let the water drain.
  10. Add beans to vegetables.
  11. Salt, pepper, add bay leaves, and Provencal herbs. You can use potato spice. Simmer for another 5-10 minutes.
  12. Stewed potatoes with canned beans are ready. Serve the finished stew, sprinkle with fresh herbs.

Enjoy your meal!

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