“Autumn” Stew with Jerusalem Artichoke, Mushrooms and Beans

A very satisfying and healthy stew made with Jerusalem artichoke, mushrooms and beans. Vegetable “Autumn” stew turns out to be very aromatic and appetizing.

Ingredients

• Vegetable oil – 3 tablespoon.
• Jerusalem artichoke – 300 grams
• Bulgarian pepper – 1 pc.
• Tomatoes – 200 grams
• Carrots – 50 grams
• Mushrooms, frozen or fresh – 250 grams
• Onions – 1/4 pcs.
• Boiled beans – 1 glass
• Salt
• Chile – 2-3 grams
• Garlic – 2-3 cloves

Directions

1. Pour vegetable oil into a dry saucepan, add the prepared mushrooms. We cook the mass for 10-12 minutes. Peel the earthen pear, chop it into small cubes, add to the fried mushrooms. We cook for another 5-7 minutes.

   

2. Grind paprika, chili and onion. Add to a saucepan, combine all the ingredients, fry for 3-4 minutes.
3. Shred ripe and green tomatoes into random pieces.
4. Add the recommended amount of beans, cover the pan with a lid. Simmer the stew for 10-12 minutes.

   

5. Add chopped carrots and garlic to the Jerusalem artichoke stew. We combine all the ingredients for a vegetable dish. Cooking stew for 3-5 minutes.
6. Vegetable “Autumn” stew with Jerusalem artichoke, mushrooms, and beans is ready!
7. Serve a vegetable stew of Jerusalem artichoke, mushrooms, and beans with a slice of homemade bread, whole-grain loaf, or lavash.

   

Enjoy your meal!