Beans Stewed with Mushrooms

An elegant dish for both fasting and a festive table is stewed beans with mushrooms. I love beans in many dishes. And in this recipe, it is tender, juicy, and aromatic.

Summary

Ingredients

• Beans – 3 cups
• Champignons – 300 g
• Bulb onions – 1 pc.
• Carrots – 1-2 pcs.
• Tomato paste – 1-2 tbsp
• Vegetable oil – 30 g
• Salt to taste
• Pepper to taste

Instructions

1. How to cook mushroom bean stew:
2. Wash the beans, put them in a cauldron, pour cold water, soak for 2 hours. Drain water, pour fresh water. Put the cauldron on fire. Boil. Reduce heat to low, cover, cook beans until tender, about 1-1.5 hours. Drain the broth from the beans into a bowl (this will come in handy).
3. Peel and wash carrots and onions. Dice the onion. Cut the carrots into thin strips or grate on a coarse grater.
4. Wash the mushrooms and cut into thin slices or small pieces.
5. Preheat a frying pan, pour in vegetable oil. Put onions, mushrooms, and carrots in hot oil. Simmer over low heat, stirring occasionally, for 7-8 minutes.
6. Then add the tomato. Simmer, stirring occasionally, for 1 minute. Add beans. Mix. Add salt and pepper to taste. Pour the broth from the beans (so that the beans are covered with liquid). Simmer the beans over low heat, covered for 20 minutes.
7. Remove from heat. Stewed beans with mushrooms are ready. Let it brew for 20 minutes. You can serve stewed beans with mushrooms, both hot and cold.

Enjoy your meal!