Hearty Bean & Mushroom Stew
By OcadoLife
Published on 31 March 2022
Using tinned steamed beans adds even more flavour to this tasty, comforting stew.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 1 stick of celery, peeled and grated
- 4 slices of crusty bread, to serve
- 200 g of white mushrooms, sliced
- 1 red onion, peeled and finely chopped
- 1 carrot, peeled and grated
- 4 fresh bay leaves
- 2 tbsp of olive oil
- 2 cloves of garlic, peeled and chopped
- 300 g of tinned cannellini beans
- 300 g of tinned borlotti beans
- 20 g of fresh sage
- 31 g of fresh parsley, leaves finely chopped
- 200 g of chestnut mushrooms, sliced
- 500 ml of vegetable stock
Method
Step 1
In a large heavy-based frying pan, sauté the onion, carrot and celery with the bay leaves and oil on a low heat for 5 mins.Step 2
Add all the mushrooms to the pan with the garlic and a little seasoning, turn the heat up and fry for 5 mins. You will need to stir them a few times.Step 3
Now add the stock, sage and beans, bring to the boil then turn down and simmer for 15 mins.Step 4
Turn the heat off and take out the sage and bay leaves. Scatter the parsley leaves over with a good lug of extra virgin olive oil. Season to taste and serve with crusty bread.