🔥 Bonfire Spice Smoky Bean & Veg Stew

🥣 Ingredients

• 1 tbsp olive or rapeseed oil
• 1 onion, finely chopped
• 2 carrots, diced
• 1 red pepper, chopped
• 2 garlic cloves, crushed
• 1.5 tbsp Bonfire Spice
• 1 tsp smoked paprika (optional, for extra smoke)
• 400g tin chopped tomatoes
• 400g tin mixed beans (kidney, cannellini or your choice), drained and rinsed
• 500–600ml vegetable stock
• 1 tbsp tomato purée
• 1 tsp brown sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or coriander, chopped to serve

⏱ Timings

• Prep time: 10–15 minutes
• Cook time: 30–35 minutes

🍳 Method

1. Heat the oil in a large pan over medium heat.
2. Add the onion and carrots; cook gently for 5–7 minutes until softening.
3. Stir in the red pepper and cook for a further 2–3 minutes.
4. Add the garlic, Bonfire Spice and smoked paprika (if using); cook for 1 minute until fragrant.
5. Stir in the tomato purée, then pour in the chopped tomatoes and vegetable stock.
6. Tip in the beans and sugar (if using), then stir well.
7. Bring to a gentle simmer, then lower the heat and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and veg is tender.
8. Add a splash more stock if too thick; simmer a little longer if too thin.
9. Taste and adjust seasoning, then scatter with fresh herbs to serve.

🍽 Serving Suggestions

• Enjoy with crusty bread, garlic bread or warm flatbreads
• Spoon over rice, quinoa or creamy mash for a heartier meal
• Top with a dollop of yoghurt or soured cream
• Scatter with grated cheese or vegan cheese for a chilli‑style finish
• Use as a filling for baked potatoes or stuffed peppers

✨ Tips & Variations

• Extra heat: Add chilli flakes alongside the Bonfire Spice
• Creamy twist: Stir in a splash of cream, coconut milk or extra oil at the end
• More veg: Toss in sweet potato cubes, spinach or kale for the last 10 minutes
• Meal prep: Double the recipe and freeze portions for busy days

💛 Why You’ll Love This Dish