Provençale Bean Stew

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is a delicious rustic bean stew, cheap to make yet wonderfully filling and nutritious, and a particularly good dish for vegetarians. Do not add the salt to the beans until near the end of the cooking time, otherwise they seem to harden.


  • 340 g approx. dried haricot, kidney or black-eyed beans or a mixture of all three
  • 1–3 carrots
  • 1–3 onions
  • 1–3 bouquet garni
  • salt
  • 2–2½ tablespoons virgin olive oil
  • 225 g sliced onions
  • 1 large red pepper, cored, seeded and sliced
  • 1 large green pepper, cored, seeded and sliced
  • 2 cloves garlic, crushed
  • 1 × 400 g tin of tomatoes or 450 g peeled, very ripe
  • tomatoes, chopped
  • 2–3 tablespoons concentrated tomato purée
  • 1 teaspoon chopped marjoram, thyme or basil
  • 1 bouquet garni
  • freshly ground pepper
  • pinch of sugar
  • 55 g black olives
  • 2 tablespoons chopped parsley


The day before cooking, pick over the beans, cover with plenty of cold water and leave overnight (soak each type of bean separately). Next day, drain the beans, place in a saucepan or saucepans (cook each type of bean separately) and cover with fresh cold water. Add a chunk of carrot, a small onion and a bouquet garni to each pot. Bring to the boil, boil rapidly for 10 minutes, then cover and simmer until almost tender. The cooking time varies according to the variety and age of the beans, so for this reason it is better to cook the beans in separate pots and mix them later. Add a pinch of salt towards the end of cooking.

When the beans are tender but not mushy, strain and reserve 300 ml of the liquid and discard the vegetables and bouquet garni. Heat the oil in a casserole and sweat the onions on a low heat for about 5 minutes. Add the peppers and garlic, cover and continue to sweat gently for 10 minutes. Add the tomatoes with their juice, tomato purée, herbs, beans, bouquet garni, reserved cooking liquid, salt, freshly ground pepper and a pinch of sugar. Cover and simmer for approximately 20 minutes, or until the beans and peppers are cooked. 5 minutes before the end of cooking time, add the olives and freshly chopped parsley. Remove the bouquet garni, taste and correct the seasoning.