Onion and Bean stew is a stew that uses onions, beans and celery for its base ingredients. It tastes delicious and I cooked it up as supplies were getting low! Its cost is really low and it’s a great use of leftover vegetables! Simply to make this a vegetarian recipe, replace the lard with olive oil. While replacing the beef stock cube with a vegetable stock cube.
You can also change the beans for any other- kidney beans are recommended for this recipe. Some extra spice can help as well around a tablespoon of cayenne pepper.
If you’re looking for another way to use beans you can check our bean quiche!
There come times when you have multiple parts of meat leftover. But you don’t have anything to do with it. This is where scrap meat stew comes in handy! By combining the scrap meat with a delicious medley of herbs and vegetables and spices you create a hearty meal! This meal not only tastes great but it helps warm you up on winter days and when food is scarce.
In my recipe, I use just about anything but for the sake of writing up, I used leftover chicken and burger meat. The chicken was taken from the freezer since my flatmates moved out and there’s so much waste food left. If it’s freezer chicken and it’s been frozen for months make sure to cook it before adding it to the stew. Or simply to prevent salmonella you should cook all instances of chicken before adding.
You can add more vegetables to the stew, I only had onions in my pantry at the time. I don’t like to spend money until I run out of everything that’s left, so if you do otherwise make sure to add more vegetables into the stew. If you do t have much though you can simply do as I did and add beans and oats to it to add filler into it. For if the onion is added, browning them then adding the spices to it is key. We added cinnamon and cumin which these two spices do wonders for the dish. For the stew itself, we had used a medley of herbs; oregano, rosemary, sage, basil, marjoram and thyme.
If you’re on a budget and need a good amount of protein and filling then this Budget Mixed Bean Stew is for you! Utilizing the cheap price of cans – can save you money even more so in the cost of living crisis.
For this stew, we used a leftover vegetable and cutting stock and we used the canned liquids as well. You can find that here. Using that type of stock for the stew saves even more money on a shoestring budget! We have a whole list of budget recipes on our YouTube channel too if you would like to check them out! Adding a bit of fat to this recipe can also help give it extra depth, such as olive oil or lard!
With the cost of the living crisis on our knees- we have to use cheaper cuts of meat. Pork loin is the cheapest cut of pork while being tough (at the moment) in a UK supermarket. Therefore we will be making this hearty pork loin stew recipe! On this blog, we have other cost-effective recipes that are both delicious and filling such as our budget casserole!
You can pretty much do this recipe for any other cut of meat as long as the meat is tough. The marinade is what will be reducing the toughness of the meat to make it tender. Use anything you think will work with the marinade as it is used as a base flavour- just like the stock.
If you wish to skip through all the lines of text and the recipe itself, we have a version on our YouTube channel.
Add all marinade ingredients together then mix. Add them into a container with the pork loins then leave them in the refrigerator overnight covered tightly. Make sure that the garlic is diced thinly.
When the pork has been marinated, add the chopped tomato can contents into a pot then cut up the pork into cubes then brown all sides. The browning adds flavour!
Throw the cooked pork loin into the pot then add the stock in liquid form then mix together. Add the canned liquid excess of the mushroom can and the chickpeas into the pot then simmer it out while you brown the canned mushrooms in a skillet.
Once browned- add to the pot; repeat with sliced onions. Cut up the garlic then add them into the pot.
Add the chickpeas and all the spices and herbs into the pot then cook for 30 more minutes.
During this cost of living crisis- we need quick carbohydrates! Oats are one of those essential ingredients in this oatmeal budget stew! We use other cheap ingredients like mushrooms for protein which is cheaper on average than meat. Onions are a cheap vegetable to use in a stew with good nutrients and garlic as well.
We used onion skin and celery stock for this to add much more depth to its flavour. But you can simply use anything for the stock- think of it as a base.
Start a skillet; slice the red onions and whole garlic then brown them together.
Once browned- add the mushrooms and browned red onions and garlic into the pot – add the stock. Set heat on medium-high.
Brown the sliced carrots, celery and then add them to the stew.
Add the chopped tomato cans to the stew then add the spices, herbs and anything you want to add. Then add the oats.
Cook for around 30 minutes on medium-high or high-low. Stirring often.
We hope that you enjoy this recipe if you did and want to cook other budget foods- we have a casserole you might like! Otherwise, if you want to check out shorter form recipes- check out our YouTube channel!
This is the blog segment of my podcast; “Preparing for Hard(er) Times!”, you can listen to the podcast over on Spotify – it’s free!
We tried creating a stock with the canned liquids while combining the “waste” parts of vegetables to deepen the flavours- turns out using onion skin makes it have a whole new level of depth! Later, it had been decided that we try creating a stew with this to use up the canned vegetables that we had taken the liquid from. Or perhaps – reduced ;P!
It was an amazingly delicious stew! So I suggest that you should give it a go and tell us what you think of it down in our comments! Enjoy the cooking and make sure to experiment with those canned goodies!
Recipes included in this episode!
Vegetable Cutting Stock with Canned Liquids
A stock created with leftover vegetables (onion skins etc.) that aren't often used paired with liquids from vegetable cans.
The stock is great, but make sure to add water if it starts to reduce too much! Talking about reducing- one great way to prepare for the hard times is to start drying your fresh produce that you know that you won’t be using for a while. Not only does that preserve it- but it can also condense the flavour. You could try freezing it after drying them so that you have more space in the freezer; though I haven’t tried that method yet (my flatmates have taken over the freezer! With their instant-cooks!).
Well- talking about that- we have dried mushrooms that we’ll talk about in a short while!
Chickpea and Potato Stew
(and mushroom)- this delicious stew has its own secret… using canned vegetables!
2onionsbetter to use if the onions are older, to get rid of food that could go off so that it reduces waste.
Set heat to medium on stove for the pot with stock inside. Add the stock cubes into the liquid and mix until they have been incorporated.
Add the mushrooms (optional step: if you dried the canned mushrooms- they taste better than undried!) into the pot.
Turn stove to mid-high heat- dice the onions and slightly brown them on the skillet with 1 tbsp of oil and the paprika. Once browned; toss them into the pot.
(optional: remove the potato skins) Dice the potato up into small pieces; then use the skillet to quickly broil them. Remove the water (optional: add the water to the pot so that you don't waste it!) and then add 2 tbsp oil to brown the potatos slightly.
Once the potatoes have been browned, simply add them to the pot. Add the chickpeas shortly after and the parsely.
Create the roux; stir the lard and flour on a low heat.
Add the roux to the stew and stir thoroughly to make sure it doesn't chunk up.
Enjoy! Wait until its warm and not piping hot so you can enjoy it!
Keyword canned, chickpeas, potato, soup, stew
Dried Flat Mushrooms
Preserve your mushrooms for the future and they taste even better dried!