Hearty Mushroom And Cannellini Bean Stew Recipe

About this recipe

A comforting and diabetic-friendly vegetarian stew featuring earthy mushrooms, creamy cannellini beans, and fragrant rosemary, perfect for a satisfying dinner.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 500G Hisashi Shiitake Mushroom
• 80 g Knorr Vegetables Stock Cubes
• 16 g Orika Oregano
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Place 1 oz of dried mushrooms in a medium bowl and pour 2 cups of hot water over them so that they are covered. Let stand for 30 minutes to soften.
2. 2. Remove the mushrooms from the soaking water, squeezing out any excess liquid. Chop the mushrooms and reserve the soaking water.
3. 3. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes.
4. 4. Add the chopped mushrooms, 1/2 teaspoon of dried rosemary, and a pinch of salt to the pot. Cook for 2-3 minutes, stirring occasionally, to release the flavors.
5. 5. Pour in 1 cup of vegetable broth and the reserved mushroom soaking water, being careful to leave any sediment behind. Bring to a gentle simmer.
6. 6. Add 2 cups of cooked cannellini beans to the pot and stir well. Simmer for 10-15 minutes to allow the flavors to meld.
7. 7. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh rosemary if desired.