Mushroom and red bean stew

Mushroom and red bean stew. A meat-free tomato braise to serve with lavash or rice. Simmer gently until the vegetables are tender; canned pulses go in near the end.

This recipe has not been kitchen-tested.

Prep: 20 min · Cook: 45 min · Serves: 4

Ingredients

• 400 g — cultivated mushrooms, cleaned
• 400 g — canned kidney beans, drained and rinsed
• 20 g — cilantro, washed
• 120 g — onion
• 6 g — garlic
• 350 g — tomatoes
• 30 ml — olive oil
• 200 ml — water
• 4 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Wash produce. Cut firm vegetables into 1 cm pieces, shred cabbage and grate carrots or pumpkin for fillings. Chop herbs separately. Drain and rinse canned pulses; use already-cooked wheat, lentils, potatoes and beetroot where specified.
3. Soften onion in oil for 5 minutes. Add garlic and firm vegetables; stir for 5 minutes. Add tomatoes, water, salt and spices. Cover and simmer gently for 25–35 minutes until potatoes, green beans or eggplant are fully tender. Keep okra whole and stir gently. Add cooked pulses and leafy greens for the last 10 minutes; uncover briefly to reduce excess liquid.
4. Fold in the listed fresh herbs, chopped nuts and any dried fruit not already added. Taste before adding extra salt. Divide into four portions.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check product labels and shared-equipment cross-contact; allergen information is not exhaustive.

Cook’s notes

• An untested editorial home adaptation, not a kitchen-tested formula. Cooking times are estimates: check tenderness and your grain package instructions; add hot water gradually when needed.