Three bean and wild mushroom stew
By: Ashbell McElveen From: Good Food Bites
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Three bean and wild mushroom stew
- Prep time:
- 15 mins, plus 30 mins resting
- Cook time:
- 40 mins
- Serves:
- 8
For a hearty and tasty vegetarian meal try Ashbell McElveen's simple recipe for a three-bean and wild mushroom stew
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Ingredients
- 125ml Olive oil
- 3 clove Garlic, minced
- 1 Onion, chopped
- small bunch of Parsley, chopped
- 1 medium red pepper, chopped
- 1 medium green pepper, chopped
- 1/2 tbsp finely chopped Jalapeño peppers
- 1 tbsp ground Cumin
- 1/2 tbsp Chilli powder
- 2 tsp sweet Paprika
- 400g tinned chopped tomatoes
- 410g tinned Kidney beans, rinsed and drained
- 410 g tinned white beans, rinsed and drained
- 410 g tinned black-eyed beans, rinsed and drained
- 250ml vegetable stock
- 225g wild Mushrooms
- black pepper
- roasted sweet potatoes or warm bread, to serve
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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