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Simple and budget-friendly Aubergine and Bean Stew.
This vegan Aubergine and Bean Stew makes a great, filling meal. It’s a healthy, high carb, oil-free and very satisfying dish, which happens to be also cheap and super easy to make. All you’ll need to do to make this simple dish is dice some vegetables, and sauté them in a perfectly spiced broth. Your kitchen is going to smell AMAZING.
When my bones crave warm things on colder days (yes, it’s officially spring, but the weather here doesn’t really seem to care about it), I love to make veggie soups and stews.
This recipe is one my mom used to make a lot when I was small and it was definitely a family favorite. It’s so satisfying and heartwarming, full of flavors and textures, just perfect!
It’s a very simple and totally customizable recipe.
Use any of your favorite beans, chickpeas, or corn. Add zucchini, tomatoes or pumpkin cubes, or whatever else veggies you have lying around.
Season Aubergine and Bean Stew with fresh Italian herbs, or give it a Middle Eastern or Mexican twist with your favorite spices.
This stew is delicious with rice, quinoa, millet, couscous, bulgur or buckwheat, or even as a pasta sauce.
It also freezes well, so don’t be afraid to double the recipe and simply freeze the leftover for busy days.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Aubergine and Bean Stew
- Total Time: 50 mins
- Yield: 4 1x
Ingredients
- 1 onion
- 2 medium aubergines
- 1 can of kidney beans
- 1–2 cup of veggie broth (or water)
- 2–3 tbsp tomato puree
- 1 tbsp soy sauce
- dash of liquid smoke
- 1 tbsp apple cider vinegar
- 3 cloves of garlic
- 1 tbsp of dried basil
- 1 tbsp summer savory
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp red pepper flakes
- salt, pepper
To serve // optional
- 2 scallions, chopped
- 1 handful of cilantro
Instructions
- Dice onion, mince garlic, slice scallions, drain and rinse beans and cut aubergines into small cubes.
- Place onions in a large saucepan and sauté for 5-7 minutes, stirring frequently, until translucent. Add 1 to 2 tablespoons of water at a time as needed, to keep veggies from sticking.
- Add aubergine, garlic, basil, summer savory, coriander, smoked paprika, cayenne and red pepper flakes, and cook for 1 minute more.
- Add veggie broth, tomato puree, soy sauce, liquid smoke, apple cider vinegar, season with salt and pepper. Cover and cook for about 30 minutes, until aubergines are tender. Add kidney beans and cook for 2-3 more minutes until beans are heated through.
- Serve with brown rice, millet or quinoa with scallion and cilantro on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan
This is just the sort of meal i love making when it’s chilly out. Beans are so healthy and great for keeping costs down.
I absolutely love beans too, they taste so good 🙂
Okay, first of all, LOVE the light-blue, this-is-exactly-the-color-of-the-sky-on-a-perfect-day blue color on that board! Is this one of the boards you painted a few weekends ago? Nice choice of color–it really pops. Also, how did you know that we all needed a good vegan stew? And if you say that this is going to make the kitchen smell amazing, I’m so ridiculously on board (you know me and kitchen smells… Hehe). Thanks for sharing another budget-friendly recipe that actually looks fancy AND can be easily doubled to freeze. It’s a busy world, ya know? Hope you have a great week, Evi! Can’t wait to see what else you have in store for this week. 🙂 Pinning. 😉
Thank you, Demeter! You are always so sweet!
Freezer friendly meals are the best, right? Especially the cheap ones! Coz we are busy! And if not we make us busy (aka grocery store and other fun activities :D)
And yes, the board is a new one I painted a few weeks ago, it became my new weekend program. Plus half of my kitchen is just boards 😀
But blue is soooo pretty!!
Thank YOU, Evi!! You’re the one who’s sharing all of these awesome recipes! Btw, I’m just about to head over to your vegan salmon bagels (too excited over here, just so you know.) Oh, I would soooo be drooling over your kitchen full of boards (I know, I’m weird… but I think you feel me. Lol). Heck yeah on the grocery store field trips! Haha. Can’t wait to see even more new boards! Woot woot! 🙂
Yum. This recipe sounds delicious! Can’t wait to try it out.
Thanks, Esther!
Mmm a definite meal of comfort!
I Have recently fell in love with using savory in my cooking! It is my new favorite addition to the spice cabinet 😉
I love it too! It’s really popular in Hungary, but I see it so rarely in Germany. Luckily my mom sent me some 🙂
“but the weather doesn’t seem to care about it” haha that pretty much sums it up! I read in the news that we’re expecting SNOW in the UK today. What the hell? Anyway, I think this dish would be amazing any time of year. Love the blue wood background too!
Thanks, Aimee!
It was snowing here too, was so weird. I really don’t know what’s going on 😀
Aubergine + bean stew with rice? This is such a stunning looking delicious and healthy meal. I so wish that I could have this for lunch today! YUM!
Thank you, Anu 🙂
I love the color of that board! And aubergines too, I can’t get enough of them. This stew sounds great, I never paired aubergines with beans, but I like them in combination with chickpeas.
Thanks, Adina!
Yes, chickpeas and aubergine is one of the best combinations ever 😀
“Thank you for this recipe. It would be helpful the have the weight of ingredients, not just “2 aubergines” – they can greatly vary in size. Thank you.
Hi there,
I usually choose aubergines that are around 500g or 18oz per piece. However this recipe is very forgiving, so it’s not a problem if you use a little less or more of certain ingredients, depending on what you have on hand. 🙂
Dear Evi,
thank you for your answer.
I made it, it is delicious, a keeper, thank you for this great recipe!!
Greetings from Switzerland,
Satya
I’m so glad you liked it 😊
Dear Eve, this is so delicious! I have made it several times and everyone loves it!
I don’t put liquid smoke – not available here in Switzerland – but more of the smokey paprika.
Thank you so much.
A small request: could you put weights (oz or gr) instead or with the pieces, like aubergines? Veggies come in so many different sizes.
I will be looking for more great recipes on your blog!
Peace and love,
Suzanne
Hi Suzanne,
Thank you for your comment, I’m so glad you like this!
If I don’t put exact measurements to ingredients it’s usually because the recipe is very adaptable (and customisable), and works with slightly different ingredients and ratios. And I hope nobody will throw away a half eggplant just because my recipe asked for smaller ones. 😛
But I checked this for you now, generally I use around 600-900 grams of eggplant in total for this recipe with 4 servings.
Have a nice day,
Evi