Smokey Dokey
Spanish Bean Stew

Serves 2


  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red pepper, finely sliced
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • 1 large garlic clove, crushed
  • 150g Smokey Dokey seitan, sliced into rounds
  • 1 x 400g tin of chopped tomatoes
  • 1 x tbsp of tomato puree
  • 1 x 400g tin of cannellini beans, rinsed and drained
  • 300ml stock
  • Handful of parsley, finely chopped
  • Salt and Pepper


  • Heat the olive oil in a casserole dish or large pan. Add the onion and red pepper and cook for 5-10 minutes or until softened.
  • Add the paprika, oregano, garlic and a big pinch of salt and pepper and cook for a minute or so until fragrant.
  • Add the seitan, chopped tomatoes, tomato puree, cannellini beans and stock and stir to combine. Bring to a simmer and cook for 20 minutes or until the sauce has thickened.
  • Once thickened, remove from the heat and stir in the parsley. Divide between two bowls and serve with a side of mash.

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