Main Course
Mushroom and Kidney Bean Sauté
Cooking the mushrooms over high heat until their liquid is gone gives them colour instead of a boiled look.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 3 tbsp olive oil
- 1 onion
- 400 g button mushrooms
- 2 cloves garlic
- 1 red bell pepper
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 2 cans canned kidney beans
- ½ cups (100 ml) water
- 1 tsp salt
- ½ bunches parsley
Method
- Chop the onion and cook it in the olive oil over medium heat for 3 minutes.
- Add the quartered mushrooms and stir over high heat for 6–7 minutes until their liquid has cooked away.
- Reduce the heat to medium. Add the crushed garlic, chopped red pepper and tomato paste and cook for 2 minutes, adding the smoked paprika during the last 30 seconds.
- Add the drained beans, the water and the salt and simmer for 8 minutes.
- Serve with chopped parsley.