Provençale Bean Stew

Preparation info
  • serves


    • Difficulty


Appears in
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 <


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 s