Beans, carrots and mushroom stew
Ingredients
- 250 gr beans cannellini beans or broad beans also work great
- 200 gr mushrooms
- 3 carrots sliced
- 2 ripe tomatoes or 200 gr tinned tomatoes
- 1 tbsp tomato paste
- 1 large onion
- 2 garlic cloves
- 1 tbsp paprika
- salt and pepper to taste
Instructions
- Soak the beans overnight
- Rinse the beans and boil with the carrots until tender.
- Sautee the onions and garlic with a bit of olive oil
- Add in the chopped mushrooms along with the tomato and paprika.
- Add in your sauce a ladleful of the broth your beans have been boiling in.
- Boil the sauce for 8-10 minutes.
- Transfer the boiled beans, carrots and mushroom sauce in a baking tray and mix well.
- Cover with a lid or foil and bake in a fan assisted oven at 180 oC for 30 minutes.
Notes
Tips: Remember to adjust boiling time according to the type of beans you are using.
PS my wonderful chestnut beans were a dream, but hard to find in London. Lima beans also work wonders.
PS my wonderful chestnut beans were a dream, but hard to find in London. Lima beans also work wonders.