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Bean and mushroom stews

Bean and mushroom stews


For 2


  • 1 can(s) 3 bean mix (Rinsed in cold water and drained)
  • 1 punnet white button mushrooms
  • 2 tsp avocado oil coconut oil
  • 1 tsp butter
  • 1 small onion finely diced
  • 1 handful(s) Italian parsley
  • 50 g tomato paste
  • 1 tsp (heaped) crushed garlic and ginger
  • 1 tsp Turmeric
  • 0.5 tsp Cayenne Pepper
  • 250 ml water
  • Salt and pepper to taste

Bean and mushroom stews Method

    1. In a pan heat avocado oil
    2. Fry onions and green peppers until translucent
    3. Add the garlic and ginger
    4. Add tomato paste, water and cook till a sauce forms
    5. Add bean mix and grated carrot
    6. Season with salt and pepper and simmer for a further 8 minutes.
  2. Mushrooms:
    1. Slice the mushrooms and dry fry them in a pan till most of the water has evaporated.
    2. Add butter
    3. Serve bean stew over bed of steamed basmati rice and top with white mushrooms.
    4. Garnish with Italian parsley
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