Canned Beans Stewed with Champignons

by Editorial Staff

Delicate canned beans go well with fried onions, carrots, and champignons! The result is a wonderful dish: tasty, satisfying, and nutritious!

Summary

Course	Soup
Servings (Default: 3)

Ingredients

Canned beans – 1 can of 450 g (net weight of beans – 370 g)
Champignons – 120 g
Onions – 90 g (0.5 large)
Carrots – 90 g (1 pc.)
Vegetable oil – 1-2 tbsp
Salt – 0.5 teaspoon
Ground black pepper – on the tip of a knife
Fresh parsley (for serving) – 5 g

Instructions

Peel the onions and cut them into small cubes. Peel the carrots and grate on a coarse grater.
Wipe the mushrooms with a dry cloth or paper towel. Remove the skin from the caps, and refresh the cut on the stem of each mushroom. Cut the mushrooms into slices.
Heat a skillet with vegetable oil and add chopped onions and carrots. While stirring, fry the vegetables over medium heat for 3-4 minutes, until soft.
Add the chopped mushrooms and fry for another 5-7 minutes, until the juice evaporates.
Add canned beans, 100 ml water, black pepper, and some salt to the pan (note that the beans may already be salted). Stir and cook covered over low heat for 10 minutes.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.