Bean & Veg medley!
Though the days are getting longer and the first signs of spring are starting to appear, those frosty mornings are a reminder that winter isn’t quite over. The promise of warmer weather is tempting us back into the garden – whether it’s planting bulbs, sowing seeds in the greenhouse, or just going for a long walk in the fresh air. But after a day outside, you’ll need something satisfying to refuel. That’s where this Bean & Veg Medley comes in- packed with protein, hearty enough to keep you full, and effortlessly cooked in the slow cooker while you make the most of the daylight. Just throw everything in, head outdoors, and return to a delicious, comforting meal ready and waiting.
The Bean & Veg Medley Recipe
Although I am giving you the exact ingredients, I used, feel free to use this as a base for your own ideas. Swap the beans for whatever you have, or your family prefer, switch up the veg quantities and make it as spicy or mild as you like.
An easy comforting slow cooker recipe, full of protein, flavour and definitely some of your five a day!
- 1 x 400g tin tomatoes
- 1 x 400g tin chickpeas (or sub any other plain beans)
- 1 x 400g tin kidney beans (or sub any other plain beans)
- 1 x 400g tin black eye beans (or sub any other plain beans)
- 1/2 medium aubergine (or use a handful of mushrooms)
- 1 medium courgette
- 2 medium carrots
- 2-3 tablespoons nutritional yeast (can omit but if you have it, add it)
- 1-2 teaspoons Cajun spice
- 1 teaspoon garlic granules
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- sea salt to taste (your preference on amount)
Preheat your slow cooker by washing the dish in hot water. Dry. Place your dish in the slow cooker. Set the heat to hot.
Whiz the tinned tomatoes in a food processor or blender and add to the dish. Using the tin, add half a tin of hot water (use the water to get all the juice out).
Drain the chickpeas and beans using the can lid (a bit of liquid is useful). Tip all the cans into the dish. Put the lid on.
Wash your aubergine and courgette and peel the carrots. Chop your aubergine into tiny dice (about the size of a pea). Grate the courgette and the carrots. Add all the veg to the dish. Give it all a good stir.
Sprinkle over the nutritional yeast, Cajun, cumin, garlic, pepper and add your salt. Give it one final mix. Put the lid back on, Leave it to cook.
The size and power of your slow cooker will determine how long this takes to cook, but it is quite happy to just cook away. I checked mine after 4 hours and turned the heat down to low, then cooked for another 4 hours.
Serve & Enjoy!
What do I need?
Obviously this recipe is a slow-cooker specific recipe. You could of course make this in other ways, but the cooking method will be slightly different (ask if you need instructions). I have added a few links here to slow-cookers and a few other useful items. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, graters, slow cookers, and other items which you might need. Much appreciated!
Serving
Serve your Bean & Veg Medley with your favourite grain for a satisfying meal. It pairs wonderfully with rice, quinoa, bulgur wheat, or even stirred through pasta for a hearty twist. Add extra toppings like grated vegan cheese or a dollop of yogurt (thick coconut yogurt works well) to make it even tastier. For a fun variation, stuff it into tacos for a deliciously and slightly messy option. If you’re after an ultra-easy meal, simply cook up some jacket potatoes, chop a fresh salad, and serve the medley on top for a comforting, no-fuss dinner.
Storing
Store any leftover Bean & Veg Medley in a covered container in the fridge for up to five days. When reheating, simply transfer to a saucepan over low heat, stirring occasionally. Check the water content as the dish may thicken upon cooling; add a splash of water or broth if needed. This can also be frozen – allow the medley to cool completely before transferring to a freezer-safe container or bag. Remember to portion it up and label and date. Defrost in the fridge before cooking.
Sharing
This is a fabulous dish to cook for everyone to enjoy. It’s also great for batch cooking as you can cook once and eat many times – either over a few days, or by freezing for later. Will you keep the recipe as it is or will you change up the vegetables and beans? Whatever you do, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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