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Vegetarian, Meal soups and plant based

Flageolet bean stew with vegetables and country bread

This flageolet bean stew with vegetables is a vegetarian dish for 4, ready in 40 minutes, rated very easy, at about €1.70 per serving. Canned flageolet beans simmer with carrots, onion, garlic, and tomatoes until they soak up the sauce. The key is a gentle simmer that lets the beans absorb flavor without falling apart.

Let's make a tender flageolet bean stew with carrots and tomato, pure comfort food.

Flageolet bean stew with vegetables and country bread
Total time
40 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This stew pairs the creamy texture of flageolet beans with the natural sweetness of carrots and the brightness of tomato. Caramelizing the tomato paste at the start gives the broth more depth, almost like something simmered for hours, even though it actually comes together in minutes thanks to canned beans that are already cooked.

It's a solid weeknight dinner when you want something warm and simple without spending hours at the stove. Kids tend to like it because it's mild, not spicy, and perfect for dipping bread. Mon Chou suggests it often on days when both time and budget are tight.

The ingredients

4 people

Pantry

  • Canned flageolet beansoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Herbes de Provenceoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrot 3
  • Onion 2
  • Garlic 2 cloves

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Slice the carrots into thin rounds and finely chop the onions and garlic.

    Cut the rounds evenly so they all cook at the same pace.

  2. Sauté the onions, carrots, and garlic in the oil with the tomato paste. 8 min

    Stir often, the paste should turn slightly golden without burning.

  3. Add the tomatoes, herbs, salt, and pepper, cover, and let it simmer. 15 min

    Half a glass of water is enough, the vegetables release juice too.

  4. Pour in the rinsed flageolet beans and continue cooking over low heat. 10 min

    The beans are already cooked, they just need to soak up the sauce.

  5. Serve the stew in deep plates with slices of country bread.

    Pop the bread in the oven for two minutes so it's crisp for dipping.

Our tips to get it right

  • Rinse the flageolet beans well under cold water before adding them, this washes off the canning liquid that tastes a bit flat.
  • If the sauce reduces too fast, add a splash of hot water rather than cold so you don't interrupt the cooking.
  • Mash a few beans lightly with a fork near the end of cooking, this thickens the stew naturally.

The variations

  • Swap the flageolet beans for canned white beans or lentils for a different texture.
  • Add a little grated parmesan on the toasted bread for a richer version that stays vegetarian.
  • For kids in a hurry, blend a ladle of stew with the rest for a smoother, easier to eat texture.

What to serve it with

  • Toasted country bread
  • A simple green salad
  • A glass of sparkling water

Storage

The stew keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the bread. Reheat gently over low heat, adding a little water if the sauce has thickened.

Questions about this dish

Can I use dried flageolet beans instead of canned?

Yes, but you'll need to soak them and cook them for about an hour before adding them in. Canned beans stay the faster option for a weeknight meal.

Can I make this stew ahead of time?

Yes, it's even better reheated the next day once the flavors have had time to blend. Make it up to 2 days ahead and reheat gently.

Is this stew good for kids?

Yes, it's mild, not spicy, with soft vegetables that are easy to eat. You can lightly blend it if your child prefers a smoother texture.

Can I freeze this stew?

Yes, it freezes very well for up to 2 months in an airtight container. Freeze the stew on its own, without the bread, and add fresh bread when serving.

How long does it take to make a flageolet bean stew with vegetables and country bread?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a flageolet bean stew with vegetables and country bread?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a flageolet bean stew with vegetables and country bread cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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