Spring White Bean and Asparagus Stew

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Spring White Bean and Asparagus Stew

I created this White Bean and Asparagus Stew recipe out for the first time on two dinner guests.  That was rather brave!  They were good friends, and you never know how some people react to beans. Sometimes people get gas unless your take the proper steps.

I had taken all the precautions though, and they loved it!  They explained it was very tasty but I had made the mistake of revealing what was for dessert. They didn’t eat extra helpings of stew because they were saving room for carob brownies! Although I made them wait for an hour to have dessert so as not to interfere with the beans digesting.

I hope you enjoy this as much as they did!

This recipe contains three powerfoodsasparagus, seaweed, and stevia


1 1/2 cups dry white beans
2 pieces of Wakame (seaweed)
4 bay leaves
1 large onion, chopped finely
1/2 lb. green asparagus, remove woody stems, cut into 2-inch pieces
4 Tbsp almond oil 
2 carrots, sliced in rounds
2 pieces celery, chopped
1 – 3 cloves of garlic, chopped
1/4 tsp Liquid dark stevia
1 tsp basil
1 tsp marjoram
2 – 3 Tbsp Tamari
2 – 3 Tbsp Braggs
1 Tbsp minced fresh parsley
freshly ground black pepper


1.    Cook beans for 1 – 2 hours (time is dependent on the age of the beans) according to recipe titled “COOKING BEANS”.
2.    When beans are soft, add Wakame, bay leaves, Braggs, Tamari, basil, marjoram, and stevia.
3.    Sauté onion, celery, and garlic in oil.   When golden brown, add to the cooked beans.
4.    Then add carrots and asparagus.
5.    Simmer for half an hour or till vegetables are tender.
6.    Mix in parsley and add black pepper to taste.
Serves 4

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Copyright © Diana Herrington www.RealFoodforLife.com

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.


  1. Memphis Johnny June 29, 2011 at 10:10 am

    Thank you! I will be trying this out, soon! I like it, that it includes three powerfoods!

  2. Dianna Frey June 29, 2011 at 10:16 am

    We love beans and asparagus, so you can be sure, we will be trying this recipe.

    Thanks for sharing. Dianna & Harvey

  3. Diana Herrington July 14, 2011 at 8:34 pm

    At our June Health Holiday Retreat http://realfoodforlife.com/retreats this was a favorite.

  4. Elizabeth Rillo November 4, 2011 at 5:11 am

    eating asparagus tho, emit bad body odor.

  5. janet May 3, 2012 at 9:02 am

    Braggs? clue me in. I am only familiar with Braggs apple cider vinegar.

  6. Diana Herrington May 6, 2012 at 2:40 pm

    Here is a new place for information like what you are asking which was originally inspired by your question Janet: http://realfoodforlife.com/my-favourite-condiments

  7. Mike Janusek May 12, 2012 at 4:07 pm

    This is simply one of the best dishes I have ever prepared ! I enjoy vegetarian cooking and I try all kinds of crazy recipes, but this one was fairly straightforward (liquid stevia was the hardest ingredient to find) and I will be preparing this again whenever I have guests for dinner.
    The only critique I offer is that the list of ingredients does not mention garlic but in the cooking instructions I have to add garlic with the chopped onion. This is probably not a concern for most cooks, but I have to follow cooking instructions to the letter since I don’t have much experience. I used 5 cloves of minced garlic which I sauteed along with the celery and onion. Must have been right because the flavor was spot on !!!

  8. Diana Herrington May 12, 2012 at 5:31 pm

    Happy to hear you enjoyed it Mike. Thank you for letting me know about the list of ingredients; I have now added the garlic to the list. Of course you can use as much or as little as you would like.

  9. rachel OM March 14, 2013 at 8:24 am

    this sounds yummy, thank you

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