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Hearty Bean and Mushroom Stew Recipe

Name: Hearty Bean and Mushroom Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
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

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

Slice the Portobello mushrooms. Heat a large pot over medium heat. Finely chop the onions and garlic.

Season the mushrooms with salt and pepper. Add to the pot with olive oil. Cook for 5-6 minutes until they start to brown.

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.

Pour in the vegetable stock and bring to a simmer. Add the mushrooms back to the pot. Cook for 15 minutes.

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.

Add the black beans and zucchinis to the pot. Cook for 5 minutes. Then add the spinach and cook until it wilts.

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.

Serve the stew hot. Garnish with the remaining onions, crumbled Cotija cheese, the rest of the cilantro, and lime wedges.

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