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Beans, carrots and mushroom stew

Cook Time45 mins
Course: Main Course
Cuisine: Greek


  • 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


  • 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.


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.