Earthy Mushroom and White Bean Stew
This hearty and comforting stew combines earthy mushrooms and creamy white beans, creating a satisfying dish that is perfect for a chilly day. Packed with flavors and nutrients, it’s an easy recipe that can be made in one pot.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound (450g) mushrooms, sliced Any variety.
- 2 medium carrots, diced
- 1 bell pepper, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 2 cups kale, chopped (optional) Add in the last 5 minutes of cooking.
- to taste fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in the sliced mushrooms and cook for about 8-10 minutes, until they have released their moisture and begin to brown.
- Add the diced carrots, bell pepper, dried thyme, smoked paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the diced tomatoes with their juice. Bring the mixture to a gentle boil.
- Reduce the heat to low and let the stew simmer for about 20-25 minutes, allowing the flavors to meld.
- If using, add the chopped kale in the last 5 minutes of cooking. Stir until wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
This stew can be stored in an airtight container in the refrigerator for up to 3 days.
It can be frozen for up to 3 months; just make sure to let it cool completely before freezing.
For a spicier version, consider adding red pepper flakes or a chopped jalapeño with the vegetables.