25/10/2026
Mushroom & Black Bean Stew🍂
{warming, seasonal, high fibre}
Ingredients:
-2 tins black beans
-500g chestnut mushrooms
-3 carrots
-1 onion
-2 garlic cloves
-500ml veggie stock
-k**b of butter
-2 tbsp Greek/natural yoghurt
-1 tbsp lea and Perrins
-2tsp smoked paprika
-fresh herbs e.g., thyme and parsley for garnish
-1 tbsp cold pressed rapeseed oil
-1tbsp tomato puree
First start by chopping the mushrooms and dry frying them over a medium heat. Once lightly fried, set them aside.
In a new pan, add the oil and diced onion and fry on a low heat till translucent. Add in the garlic, tomato puree, thyme and paprika to the pan and cook for a couple of minutes.
Follow this by adding in the black beans, carrots, and gradually add in the stock bit by bit. Once all the stock is in the pan, put on a medium heat with a lid on, letting it simmer gently for 25 - 30 minutes.
Once the stew is at your desired consistency, add in the final ingredients, top with parsley and add the mushrooms back into the pan for a couple minutes.
Serve with crusty bread & butter or creamy mash for a perfect, satisfying meal🎃
