Stashcook: Meal Planner & Recipe Keeper

Hearty Bean and Mushroom Stew Recipe

Stashcook

This is a warm, filling stew with beans and mushrooms. It's a bit spicy and has lots of veggies. You cook it in a big pot. It's good for dinner and has a Mexican taste.

Ingredients

6 Portobello Mushrooms
3 Onions
4 Garlic Cloves
2 Tbsp Adobo Sauce
1.2 L Vegetable Stock
1 Can (400 g) Black Beans
2 Zucchinis
200 g Spinach
2 Tomatoes
1 (15 g) Bunch of Cilantro
3 Limes
50 g Cotija Cheese
2 Tbsp Olive Oil
Salt and Pepper to taste

Method

1
Slice the Portobello mushrooms. Heat a large pot over medium heat. Finely chop the onions and garlic.
2
Season the mushrooms with salt and pepper. Add to the pot with olive oil. Cook for 5-6 minutes until they start to brown.
3
Take the mushrooms out of the pot. Add 2/3 of the onions and all the garlic. Cook for 4-5 minutes until soft. Season with salt and stir in the adobo sauce. Cook for 2 more minutes.
4
Pour in the vegetable stock and bring to a simmer. Add the mushrooms back to the pot. Cook for 15 minutes.
5
While the stew simmers, dice the zucchinis and tomatoes. Drain and rinse the black beans. Roughly chop the spinach. Finely chop the cilantro, including the stems.
6
Add the black beans and zucchinis to the pot. Cook for 5 minutes. Then add the spinach and cook until it wilts.
7
Stir in the tomatoes and most of the cilantro. Squeeze in the juice of two limes. Season with salt and pepper to taste. Let it simmer for another 2 minutes.
8
Serve the stew hot. Garnish with the remaining onions, crumbled Cotija cheese, the rest of the cilantro, and lime wedges.

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