Rachael’s Black-Eyed Bean and Ginger Stew

Hello, Rachael here!

I’ve been vegan for just over 6 years now – ever since watching a documentary called Earthlings (not for the feint-hearted!). It opened my eyes to the unnecessary suffering we inflict on animals, and since that day I’ve not eaten anything containing animal products.

My good friend Anna has cooked me many delicious veggie meals over the years, and helped to show me how easy and tasty vegan cooking can be. She made me this dish once and I loved it so much that she bought me the cook book it came from so that I could make more tasty recipes myself!

We haven’t been able to share any meals for a long time now, so this recipe is in dedication to Anna: the queen of one-pot veggie cooking! She would always recommend tripling the amount of garlic in any recipe, and serving alongside a big hunk of crusty bread and a decent glug of red wine ?


Serves 6


-2 x 400g tins black-eyed beans

-2 tbsp oil

-2 white onions

-6 gloves garlic

-5cm long chunk of ginger (again feel free to double this to get more of a ginger kick!)

-3 sticks celery

-3 spring onions

-1 green pepper

-250g mushrooms

-300ml vegetable stock

-3 tbsp dark soy sauce

-1 tsp yeast extract

-salt and black pepper



  • Drain and rinse the tinned beans and put aside
  • Peel and chop the onions, garlic and ginger. Chop the celery and spring onions, slice the pepper and quarter the mushrooms (or leave whole if they are fairly small).
  • Heat the oil in a heavy bottomed pan over a medium heat. Add the onion and celery and cook for 5 mins, stirring occasionally.
  • Add garlic, ginger, mushrooms, spring onion and pepper. Lower the heat, cover and cook for another 5 mins, stirring occasionally.
  • Add the beans, stock, soy sauce and yeast extract. Bring to the boil, then cover and simmer over a low heat for 20 mins.
  • Season and serve!

N.B. This recipe is originally from Another Dinner is Possible: More Than Just a Vegan Cookbook by Isy Morgenmuffel & Mike Home Brew. Isy and Mike are members of Brighton’s renowned Anarchist Teapot mobile kitchen, a volunteer collective that travels around the United Kingdom and provides vegan, organic, non-GMO meals for activist and community gatherings.