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Mixed beans, peas and buckwheat stew

If you’re after a super healthy and hearty vegan stew, try this mixed beans, peas and buckwheat stew. It does require  pre-soaking some beans overnight,  but otherwise it’s super easy to make , particularly in a pressure cooker. Serve it with fresh, crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • To soak:
  • ½ cup white or pinto beans
  • ½ cup chickpeas
  • ½ cup yellow split peas
  • ⅓ cup mung or aduki beans
  • ⅓ cup red or yellow lentils
  • For the stew:
  • 1 large onion
  • 3 cloves of garlic
  • ½ thumb ginger grated
  • 1/ ts chilli flakes or 1 fresh chilly chopped
  • 1 sprig Rosemary or thyme leaves chopped
  • ½ cup buckwheat
  • 1 bay leaf
  • 1 litre vegetable stock
  • 2 tbs chopped fresh parsley
  • 1 cup Green peas
  • 1 cup Green beans
  • 1 cup chopped Cavolo nero or Savoy cabbage
  • 1 Tbsp. cider vinegar to serve

Method
 

  1. Soak the beans overnight.
  2. Finely slice the onion and roughly chop the garlic.
  3. Heat the olive oil in a big pot or pressure cooker.
  4. Gently sauté the onion for about 5 minutes, until tender. Add the garlic, chilli, rosemary and herbs, then stir for a minute. Add the drained beans & buckwheat, stir for a minute and pour in the stock. Add the bay leaf and bring to the boil, then put the lid on. Turn the heat down and simmer gently for about 60-90 minutes, until the sauce is thick and the barley/rice has cooked through. You might need to add more stock.
  5. Alternatively, if you’re using a pressure cooker, secure the lid onto the pan, and pressure-cook for 15 minutes, then rest until the lid can be released.
  6. Finely chop cabbage and stir into the stew together with the green peas and beans. Cook for 5 more minutes, then rest for a further five minutes under a lid.
  7. Stir in the cider vinegar and serve.