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Three bean and wild mushroom stew

Ashbell McElveen from Good Food Bites
For a hearty and tasty vegetarian meal try Ashbell McElveen's simple recipe for a three-bean and wild mushroom stew

Three bean and wild mushroom stew

Method

1. Heat the olive oil in a large saucepan. Add in the garlic, onion, parsley, red pepper, green pepper and jalapeno pepper and fry stirring, for 5 minutes.

2. Mix in the cumin, chilli powder, paprika, tomatoes with their reserved juice, kidney beans, white beans, black-eye beans and stock.

3. Bring to a boil, reduce the heat and simmer for 20 minutes.

4. Add the mixed wild mushrooms, season with salt and freshly ground pepper and cook for 8-10 minutes.

5. Turn off the heat and allow to rest for 30 minutes.

6. Heat through and serve in a bowl over roasted sweet potatoes, or with warm bread.

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Serves: 8

Prep: 15 min, plus 30 mins resting
Cook: 40 min

Ingredients
125ml Olive oil
3 garlic clove, minced
1 onion, chopped
small bunch of Parsley, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
1/2 tbsp minced jalapeno pepper
1 tbsp ground cumin
1/2 tbsp Chilli powder
2 tsp sweet paprika
400g tinned chopped tomatoes
410g canned kidney beans, rinsed and drained
410g canned white beans, rinsed and drained
410g canned black-eye beans, rinsed and drained
250ml vegetable stock
225g assorted wild mushrooms
salt and fresh ground black pepper
roasted sweet potatoes or warm bread, to serve