• Alison Cara Bladh ACB Nutrition

Bean Stew

Make this hearty bean stew for a warming, high-protein dinner or lunch. It's delicious and satisfying and tastes even better the day after. You can add other protein sources to it instead of tofu such as chicken or beef.

Korean Bean Stew


2 tbsp sesame oil

160g spring onions (about 10), roughly sliced reserving some for garnish

50g piece of root ginger (about 5cm), peeled and grated

2 garlic cloves, grated

400g tin black beans, drained and rinsed

1 tbsp gochujang (or any chilli bean paste)

1 tbsp soy sauce

160g green beans, roughly chopped

½ vegetable stock cube

300ml boiling water 200g

firm tofu (smoked flavour, or plain), cut into 1.5cm cubes

10g sesame seeds, to serve

A handful of coriander, to serve on top


Heat the sesame oil in a casserole dish over a medium heat, add the spring onions, ginger and garlic and sauté gently for 5 minutes until softened.

Add the black beans, gochujang and soy sauce and stir for a minute before adding the green beans and vegetable stock cube plus the boiling water.

Bring to a simmer then add the tofu and cook for a further 5–6 minutes.

Remove from the heat and serve sprinkled with the sesame seeds and the rest of the spring onions.

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