Why This Recipe Is a Keeper
Before we dive into the method, here is why this potato and kidney bean stew will become a favorite.
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Only a handful of ingredients. Simple and affordable.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does all the work.
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Hearty and savory. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves potatoes and beans.
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Budget-friendly. Potatoes, beans, and water are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 4
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2 pounds russet or yellow potatoes, scrubbed and cut into 1-inch chunks
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2 cans (about 15 ounces each) kidney beans, drained and rinsed
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4 cups water or low-sodium broth (enough to just cover the potatoes and beans)
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Salt and black pepper to taste (optional, but recommended)
Ingredient Notes
Potatoes: Use russet or yellow potatoes. Leave the skins on for texture.
Kidney beans: Use canned kidney beans. Drain and rinse them.
Water or broth: Use water or low-sodium broth for extra flavor.
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Scrub the potatoes well and cut them into roughly 1-inch chunks.
Step 2: Add Ingredients to the Slow Cooker
Place the potato chunks into the slow cooker crock. Add the drained and rinsed kidney beans on top. Pour in the water or broth until the potatoes and beans are just covered.
Step 3: Stir and Cover
Give everything a quick stir. Put the lid on the slow cooker.
Step 4: Cook Low and Slow
Cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4 hours, until the potatoes are very tender.
Step 5: Mash Slightly for a Thicker Stew
Use the back of a spoon or a potato masher to gently mash a few of the potatoes right in the slow cooker. This thickens the liquid into a hearty stew.
Step 6: Taste and Season
Taste the stew and add more salt and pepper if needed. Let it sit with the lid off for 5 to 10 minutes to thicken further.
Step 7: Serve
Spoon the hot stew into bowls and serve.
How to Serve Potato and Kidney Bean Stew
This hearty stew is delicious on its own, but a few accompaniments make it even better.
With Crusty Bread: Perfect for sopping up the broth.
With a Green Salad: A simple salad cuts through the richness.
With Fresh Herbs: Sprinkle with parsley or chives.
With Sour Cream: A dollop of sour cream adds tang.
With Hot Sauce: Add a dash of heat.
Variations & Tips
Make It with Different Beans: Use pinto or black beans.
Make It with Sweet Potatoes: Use sweet potatoes instead of russet.
Make It with Broth: Use vegetable or chicken broth for extra flavor.
Make It with Garlic: Add minced garlic.
Make It with Onion: Add diced onion.
Make It with Herbs: Add thyme or rosemary.
Make It with Smoked Paprika: Add smoked paprika for depth.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: This recipe is naturally gluten-free.
Pro Tips for Absolute Success
Do not lift the lid during cooking. This traps the heat and steam.
Mash a few potatoes at the end. This thickens the stew.
Taste and adjust seasoning. Add more salt or pepper if needed.
Frequently Asked Questions
Can I use a different potato?
Yes. Yukon Gold or red potatoes can be used.
Can I use a different bean?
Yes. Pinto or black beans can be used.
Can I use a different liquid?
Yes. Vegetable or chicken broth can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this stew?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why are my potatoes not tender?
They did not cook long enough. Cook longer.
Why is my broth thin?
The potatoes did not release enough starch. Mash a few potatoes.
Can I add more vegetables?
Yes. Add carrots or celery.
Can I use a different pan?
This recipe is designed for a slow cooker.
The Beauty of Simple Stews
There is something deeply satisfying about a warm, hearty stew that comes together with almost no effort. It is the kind of food that makes people happy. This potato and kidney bean stew is a celebration of all those things.
Keep potatoes in your pantry. Keep beans in your cupboard. Keep water in your tap. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW or 3.5–4 hours on HIGH
Rest Time: 5–10 minutes
Total Time: Approximately 7 to 8 hours
Yield: 4 servings