Three bean and wild mushroom stew

For a hearty and tasty vegetarian meal try Ashbell McElveen's simple recipe for a three-bean and wild mushroom stew
By Ashbell McElveen
Three bean and wild mushroom stew
  • Rating:
  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes plus 30 mins resting
  • Effort: easy

Ingredients

main

  • 125 ml 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 jalapeƱo peppers
  • 1 tbsp ground cumin
  • 1/2 tbsp chilli powder
  • 2 tsp sweet paprika
  • 400 g canned chopped tomatoes
  • 410 g tinned kidney beans, rinsed and drained
  • 410 g tinned white beans, rinsed and drained
  • 410 g tinned black-eyed beans, rinsed and drained
  • 250 ml vegetable stock
  • 225 g 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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