Quick Rustic Chicken and Bean Stew

Name: Quick Rustic Chicken and Bean Stew
Yield: Serves 4
Ingredients: 2 carrots, roughly chopped; 1 tablespoon sunflower, vegetable or olive oil; 1 red onion, roughly chopped; 1 × 400-g (14-oz) tin beans (cannellini/white kidney beans, red kidney beans or borlotti/cranberry beans all work well) or lentils; Salt and freshly ground black pepper; 750 ml (25 fl oz) vegetable or chicken stock (gluten-free, if necessary); Crusty bread, sliced and buttered, to serve (optional); 2 celery sticks, roughly chopped; 2 large potatoes, chopped into small chunks; 1 tablespoon Italian seasoning, mixed dried herbs or a few sprigs of rosemary or thyme; 200 g (7 oz) frozen peas; 250 g (9 oz) cooked chicken, shredded into bite-sized pieces; 1 × 400-g (14-oz) tin chopped tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

The words quick and stew don’t usually go together. However, by using ready cooked meat as well as tinned tomatoes and frozen peas, you can get a comforting dish on the table in a fraction of the time it takes to cook a ‘proper’ stew.

Ingredients

1 tablespoon sunflower, vegetable or olive oil
1 red onion, roughly chopped

Stew
Gluten-free

Method

Heat the oil in a large, heavy-based saucepan with a lid over a medium-low heat. Add the onion, carrots and celery and cook with the lid on, stirring occasionally, for 8–10 minutes or until soft but not golden.

Tumble in the potatoes and stir through the seasoning or herbs, then cook for a further 2 minutes.

Tip in the tomatoes and beans, then pour over the stock. Pop on the lid