Traditional Newfoundland Stewed Beans

Course: Main Course, Soup
Cuisine: Canadian, Newfoundland, Vegetarian
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 424
Author: Lord Byron's Kitchen
A soup that's worthy of the name stew; meatless and delicious, Traditional Newfoundland Stewed Beans transforms rustic, homey ingredients into a hearty and wholesome meal!
Print Recipe


  • 900 grams dried navy beans, or white beans
  • 1 cup onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 6 large carrots, peeled and sliced 1/4 inch thick
  • 6 stalks celery, finely chopped or sliced
  • 3 whole bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 4 cups vegetable stock
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup parsley, finely chopped (optional)


  • Toss the dried beans in a large bowl and cover with tap water.  Fill the bowl so that the water covers the beans by 2-4 inches.  Use a wooden spoon to aggressively stir the beans, being sure to move the beans about the bowl.  Set the bowl aside and allow to sit undisturbed for 30 minutes.
  • After 30 minutes, skim the top surface of the water with a spoon.  You're removing any debris that may have floated to the surface.  (Dried beans tend to need a good wash before consuming!)
  • Once you have cleared anything away, pour the beans into a colander and rinse the bowl out with fresh water.  Add the beans back to the bowl and refill with clean, fresh tap water once again until the water reaches 2-4 inches above the beans.  
  • Cover the bowl loosely and allow the beans to soak in the water for 10-12 hours.
  • Drain the water from the beans and set them aside.
  • In a large soup pot, add the olive oil, onion, garlic, carrots, and celery.  Over medium heat, stir to combine and cook for 5-10 minutes, stirring frequently.
  • Add the bay leaves, rosemary, thyme, paprika, salt, pepper, vegetable stock, and water.  Stir to combine.
  • Add the beans and stir into the other ingredients.
  • Place a tight-fitting lid on the pot and cook for 90 minutes, or until the beans are tender.
  • Remove the lid.  Stir in the chopped parsley and let the stew sit, uncovered, for 5 minutes.  
  • Plate and serve with crusty bread and butter!


To the people of Newfoundland, I know I took some liberties with this recipe.  My mom always added a few diced potatoes and maybe even diced turnip too.  She would never add celery, but this traditional version is my updated spin on her timeless recipe.  I trust you'll enjoy it without the extra root veggies!  Cheers!


Calories: 424kcal | Carbohydrates: 78g | Protein: 26g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 837mg | Potassium: 1639mg | Fiber: 30g | Sugar: 9g | Vitamin A: 9870IU | Vitamin C: 11mg | Calcium: 216mg | Iron: 7mg