Beans, carrots and mushroom stew
cannellini beans or broad beans also work great
ripe tomatoes or 200 gr tinned tomatoes
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.