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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Filipino Habichuelas (Hearty Bean + Tofu Stew)
Filipino Habichuelas is a Spanish-influenced, hearty bean stew traditionally made with white beans, pork + chorizo, slow-cooked in a tomato-based sauce. Food writer + content creator Johnny Morillo gives us his vegan version - keeping all the rich, savour depth using smoked tofu. Perfect for when you want a plant-based dish that still feels deeply comforting and familiar.
Ingredients
1 jar Queen Butter Beans - with their bean stock
2 tbsp olive oil
100g smoked tofu or vegan sausage, cut into 2cm cubes
1 onion, finely chopped
4 cloves garlic, finely grated
1 x 400g tin chopped tomatoes
250ml vegetable stock
1 tbsp vegan Worcestershire sauce (or soy sauce + splash of vinegar)
1 tbsp maple syrup or brown sugar
1 bay leaf (optional)
A dash of liquid smoke or vegan fish sauce (optional - for extra depth)
A handful of finely chopped fresh parsley, for garnish
Serving suggestions
Steamed rice
Toasted sourdough
Shop The Recipe
Directions
Heat one tablespoon of olive oil in a large saucepan over medium heat. Add the cubed tofu or vegan sausage and cook for 2–3 minutes until lightly browned.
Add another tablespoon of oil and add the onion. Stir, and cook until softened and translucent, about 7-8 minutes (add a splash of water if it starts to catch) Add the garlic and cook for another 30 seconds, just until fragrant.
Add the chopped tomatoes and season with a good pinch of salt and black pepper, and bay leaf (if using). Stir well and let it simmer over a medium-low for 5 minutes.
Pour in the veg stock, Worcestershire sauce and maple syrup. Stir to combine.
Pour in the beans with their bean stock. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning with extra salt, pepper, or optional umami enhancers like liquid smoke or vegan fish sauce.
Spoon the hearty beans and tomato mixture over steamed rice, or serve alongside toasted sourdough bread. Garnish with chopped parsley for a fresh finish.
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