Bean Stew with Mushrooms and Tomatoes

Ingredients

• Beans1 cup (200 g)
• Mushrooms1 cup (70 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Chop the tomato and slice the mushrooms.

3. 3

   Step 3

   Place a pan over high heat. While heating, chop onion and garlic.

4. 4

   Step 4

   Once heated, pour the oil in the pan and stir-fry the onion with the garlic and a pinch of salt for 5 minutes over medium heat.

5. 5

   Step 5

   After 5 minutes, add the tomato with a pinch of salt and cook for 5 minutes.

6. 6

   Step 6

   Add the mushrooms and cook for 3 more minutes.

7. 7

   Step 7

   Add the beans, mix, add salt and cook for 1 to 2 minutes.

8. 8

   Step 8

   Add a little of the broth from cooking the beans or just add water if required.

9. 9

   Step 9

   Serve hot and garnish with chopped scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Mushrooms and Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.