Photo of Slow-cook stewed red kidney beans by WW

Slow-cook stewed red kidney beans

1 - 5
PersonalPoints™ per serving
Total Time
9 hr 50 min
20 min
1 hr 30 min
For extra heat add some chopped scotch bonnet chilli to the dish. Serve with rice, just remember to adjust the SmartPoints. You can also add some chopped carrots and sweet potato, just add them into the pot with the peppers. If the sauce is still too runny after the cooking time, then crush some of the beans and sweet potato into the sauce.


Kidney Beans, dried

395 g


2 teaspoons


1 medium, chopped

Celery, Raw

2 stick(s), chopped

Green Pepper(s)

1 medium, deseeded and chopped


2 clove(s), finely chopped


1 teaspoons, level, smoked

Sage, Dried

1 teaspoons, level

Thyme, Fresh

3 sprig(s)

Vegetable stock cube(s)

2 cube(s)

Bay leaf, dry

2 leaf/leaves

Spring Onions

1 medium


  1. In a large heavy pot, place the dried beans and add enough water to cover by 3 to 4 inches. Let beans soak for 8 hours or overnight. Drain the beans and rinse.
  2. Melt the butter in the same pot over a medium heat. Add the onion, celery, pepper, and a large pinch of salt and cook for 10 minutes, until softened. Add the garlic, paprika, sage, and thyme and stir until aromatic, about 30 seconds. Add the beans, a pinch of black pepper and cover with 1200 litre of water. Add the stock cubes and bay leaves and bring to boil then reduce heat to a low simmer.
  3. Cover the pot with a lid and cook for 1-2 hours, stirring occasionally, until beans are plump and tender and liquid has thickened and reduced by about half, Garnish with the chopped spring onions and parsley.