The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kidney Bean Stew, Parsnip Crisps & Walnut Pesto
Perfect for a comforting night in. A warm stew with earthy mushrooms, vitamin-rich kale and filling kidney beans. We top with parsnip crisps, packed with vitamin C. Drizzle with a fragrant parsley and walnut pesto to round it off.
Prep in 10
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 240g kidney beans (drained) (Kidney Beans, Water, Salt)
- 20g walnuts (Nuts)
- 2 portobello mushrooms
- 40g kale
- 3 parsnip
- 2 garlic clove
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g passata
Nutritional Information
Calories: 586
Protein: 22g
Carbs: 67g
Fat: 28g
Ingredients
- 40g kale (use half)
- 2 portobello mushrooms (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 garlic clove
- 20g walnuts (use half) (Nuts)
- 3 parsnip
- 240g kidney beans (drained) (use half) (Kidney Beans, Water, Salt)
- 100g passata (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 790
Protein: 28g
Carbs: 107g
Fat: 31g
Kidney Bean Stew, Parsnip Crisps & Walnut Pesto
Perfect for a comforting night in. A warm stew with earthy mushrooms, vitamin-rich kale and filling kidney beans. We top with parsnip crisps, packed with vitamin C. Drizzle with a fragrant parsley and walnut pesto to round it off.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Thinly slice the parsnips into 1/2cm thick rounds (peel optional). Place onto a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 18-20 mins, until crisp and golden, turning halfway.
- Finely chop or crush the garlic. Roughly dice the mushrooms into 1cm cubes. Drain and rinse the beans. Heat a large frying pan with 1 tsp oil on medium heat. Add the mushrooms and cook for 5 mins, until softened. Season with sea salt and black pepper.
- Add half the garlic to the mushroom pan and cook for 2 mins, until fragrant. Add the beans, passata and crumble in half the stock cube. Stir well and simmer for 5 mins. Add the kale and cook for another 5 mins, until wilted.
- Meanwhile, finely chop the parsley and walnuts. Halve the lemon. Make the pesto; in a small bowl combine the parsley, walnuts, remaining garlic, 1 tbsp olive oil and juice from half the lemon. Season with black pepper and mix.
- Serve the stew topped with a layer of parsnip crisps. Drizzle over the pesto.
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