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Pregnancy Recipe

Batch cooking

Mixed bean stew

A simple, budget-friendly and fiber-rich mixed bean and vegetable stew that batches easily and provides plant-based iron.

Prep
10 min
Cook
35 min
Total
45 min
Portions
6
  • Easy
  • Pregnancy
  • Vegan
  • Vegetarian
  • Budget-friendly
  • Fibre-rich
  • Iron-containing
  • Gluten-free
  • Freezer-friendly
Mixed bean stew served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oil in a large pan and fry the onion and carrots for 6 minutes until softened.
  2. Step 2. Add the garlic and paprika and cook for 1 minute.
  3. Step 3. Stir in the beans, tomatoes and broth.
  4. Step 4. Bring to the boil, then reduce the heat and simmer for 20–25 minutes until thickened.
  5. Step 5. Season to taste.
  6. Step 6. Cool quickly, then divide into portions to refrigerate or freeze.
  7. Step 7. Reheat until steaming hot throughout before serving.

Allergens for your selection

  • Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.