• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

vegamelon logo

  • Recipes
    • Recipe Index
    • Baking
    • Bread
    • Breakfast
    • Gluten-free
    • Mains
    • Quick & easy
    • Snacks & desserts
  • Resources
    • Discount codes & links
  • Shop
    • All
    • Kitchen appliances
    • Kitchen tools & bakeware
    • Photography gear
  • Contact
    • Contact Me
    • Work with me
  • Random recipe!

Creamy tahini bean stew (vegan, GF, one-pot)

September 29, 2020 by Lenny Leave a Comment

Jump to Recipe Print Recipe

This page contains affiliate sales links. As an Amazon Associate, I earn from qualifying purchases.

This vegan stew is loaded with a savory tomato base, creamy tahini, and tender beans. Perfect for lunch or dinner!

I like to add a lot of heat to my food — shoutout to my homie cayenne. This recipe is relatively spicy as written, but you are more than welcome to omit or halve the cayenne a milder version. Or, if you’re feeling extra s p i c y, just add more!

Tahini is the star of the show here. I’ve discovered that almost every dish combining tahini and tomatoes is pretty darn amazing; or perhaps that is simply the nature of tahini. Anyhow, I highly recommend investing a good-quality, runny tahini for cooking.

This recipes is made in one pot and ready in less than 30 minutes. It’s definitely a staple in my household (of 1)! ;^)

tomato tahini bean stew

Creamy tahini bean stew (vegan, GF, one-pot)

This vegan stew is loaded with a savory tomato base, creamy tahini, and tender white beans. Perfect for lunch or dinner!
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Servings 4 servings

Ingredients
  

  • 1 large onion | 250g; diced
  • 4 cloves garlic | minced
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne | optional, to taste
  • 1 bell pepper | 200g; chopped
  • 6 tbsp tomato paste | 100g
  • 2 tbsp ketchup | 30g; or more tomato paste
  • 3 cups cooked pinto beans | 500g (or one 28-oz can, drained); or beans of your choice
  • 1 cup water | 240g
  • 1 tbsp apple cider vinegar | 15g; or lemon juice
  • 1 tbsp dijon mustard | 15g; or regular mustard
  • 1 tbsp liquid smoke | 15g; optional, to taste
  • 1/4 cup tahini | 64g

Instructions

  • In a large pot, heat some oil (or water) and add the onion. Sauté for 5 minutes, then add in garlic and spices.
  • Once fragrant, stir in bell pepper, tomato paste, ketchup, beans, and water. Bring to a boil over high heat.
  • Cover the pot, then reduce the heat and simmer for 10-15 minutes, or until beans are very tender. If needed, add more water to thin out the stew.
  • Mix in apple cider vinegar, mustard, liquid smoke, and tahini. Taste and adjust seasonings, if desired. Serve warm and enjoy!
Keyword Beans & chickpeas, Main dish, One-pot, Quick & easy, Soups, stews, & chili

Filed Under: Gluten-free, Mains, One-pot dishes, Quick & easy, Soup, stew, & chili, Vegan

Previous Post: « Creamy Southwestern pasta salad (vegan, GF option, easy)
Next Post: Best-ever white bean curry soup (vegan, GF, one-pot) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

welcome to vegamelon!

Hi, I'm Lenny! This is the food blog where I share easy, delicious, and vibrant plant-based recipes. I hope to inspire you to eat more plants and to have fun in the kitchen!

SUBSCRIBE

to get notified about new recipes!

Footer

Follow on Instagram

Copyright © 2025 vegamelon