Witches' Cauldron Beans (Vegan Halloween recipe)

Witches Cauldron Beans recipe featured image.

Course: Dinner, Lunch, Side Dish

Cuisine: British

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 290kcal

Author: Jacq

A 1970s vintage British bean recipe made vegan! Witches’ Cauldron Beans are an easy and quick Halloween meal that’s cosy, easy, quick and frugal. This meat-free bean recipe is also great for anytime of the year.

Print Recipe

US Customary - Metric

Equipment

non-stick deep frying pan, skillet or pot, with lid
mixing spoon

Ingredients

120 grams vegan bacon (chopped, or vegan deli ham, or finely diced mushrooms or smoked tofu)
1 tablespoon oil
2 cans haricot beans (navy beans) (400 grams / 14 oz cans, or about 480 grams / 17oz of cooked beans)
2 small onions (about 180 grams, diced)
2 teaspoons dried mixed herbs
250 millilitres vegetable stock
1 bay leaf

Instructions

Heat the oil in a non-stick frying pan. Cook the onion for 3 minutes, stirring a few times.
1 tablespoon oil, 2 small onions
Add the chopped vegan bacon and cook for 5 minutes, stirring frequently.
120 grams vegan bacon
Stir through the dried herbs.
2 teaspoons dried mixed herbs
Add one of the cans of beans along with the canned bean liquid. Drain the liquid from the second can and add the drained beans to the pan.
2 cans haricot beans (navy beans)
Add the vegetable stock.
250 millilitres vegetable stock
Add a bay leaf to the bean mixture in the pot.
1 bay leaf
Add a pinch of salt and black or white pepper.
Pop a lid over the pan and bring to the boil.
Over a low-medium heat simmer the beans for about 10 minutes, stirring frequently.
Season to taste, and remove the bay leaf.

Notes

🧊 Storage: Leftovers will keep well in a covered container in the fridge for up to 3 days. The flavours deepen overnight.
❄️ Freezing: Freeze for up to 2–3 months. Cool completely before transferring to freezer-safe tubs. Thaw overnight in the fridge before reheating.
🔥 Reheating: Reheat gently on the stovetop over medium-low heat until piping hot. Add a splash of vegetable stock or water to loosen the sauce if necessary.
🌾 Gluten-free: To make the recipe gluten-free, simply choose a gluten-free vegan bacon or substitute it with chopped mushrooms, and ensure your vegetable stock is gluten-free.
🧄 Oil-free option: Skip the frying stage and use a splash of water or vegetable stock to soften the onions instead. The vegan bacon can be chopped and added to the onions. Stir through a teaspoon of white miso paste or a few tablespoons of nutritional yeast flakes after cooking to add extra flavours.
🎃 Serving ideas: Serve as a spooky side dish for Halloween buffets or Bonfire Night dinners. These beans are delicious spooned over baked or jacket potatoes, scooped over toast, or alongside any meal or stews.
📜 Swaps: Swap out the vegan bacon for finely diced mushrooms or smoked tofu. Optional: Smoked paprika or liquid smoke can be added to give a smoky flavour to the beans if using mushrooms.
🕯️ Make-ahead tip:These beans taste even better the next day, making them a perfect prepare-ahead dish for Halloween parties, Bonfire Night, or autumn meals.

Nutrition