Mushroom and white bean stew

A plate full of protein and without a trace of meat? Vegans of the world come to me, because a stew of mine will be enough to heal you ... in this case a mushroom and white bean stew. This marvel made in a spoon dish delights (proven) carnivores, vegans, young and old for its wonderful flavor. In addition, this recipe has a final touch that makes this dish well deserving of the title "on the same level as my grandmother's dishes."

Those not very given to reading and learning about the nutritional values ​​of foods generate urban legends such as "vegans eat badly", "without meat you cannot have a healthy diet." To understand why mushrooms are like the bottom of the wardrobe of it girls It should be noted that these mushrooms surpass meat in their health values ​​because they do not contain saturated fat or toxins or harmful additives from meat, which also lacks fiber. Another point in favor of mushrooms is that they are rich in water and fiber, which helps to neutralize the acidity of the blood. In addition, legumes are also rich in protein, although in this case less than those from meat since they lack tryptophan amino acids (to Caesar what is Caesar's).

Try it and tell me what you think

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Mushroom and white bean stew

A vegan dish rich in protein and that has the approval of mothers and grandmothers? East mushroom and white bean stew it is all a hymn to taste and health.

Author Hannah mitchell

Kitchen: Traditional

Recipe type: Vegetables

Rations: 2-3

Preparation time:  10m

Cooking time:  20m

Total time:  30m

Ingredients

• Small pot of white beans
• 300 gr of thistle mushrooms
• 2 small onions
• 1 Carrot
• 1 Tomate
• 1 head of garlic
• 1 large potato
• peppers
• shawl
• cinnamon
• 1 hoja de laurel

Preparation

First of all, WE PREPARE AN EASY CALDITO

1. In a saucepan with approximately 1 liter of water we put half a head of garlic, half an onion, a peeled carrot and a peeled tomato, salt and olive oil.
2. Bring to a boil and reserve.

Meanwhile we get to work with the stew

1. In a pot, pour 3 tablespoons of extra virgin olive oil and heat.
2. Peel and chop the onion and garlic and pour them over the oil in this order (first the onion and a minute later the sliced ​​garlic). We let brown.
3. Meanwhile we cut the red pepper into julienne strips and add to the sauce. Stir and fry for 2-3 minutes.
4. Chop the thistle mushrooms and add to the sauce. Stir well and add 1 tablespoon of paprika and the bay leaf, lower the heat to medium power.
5. Meanwhile we lift, peel and split (with the help of a knife we ​​split the potato, we do not cut it, when splitting the edges of it are rough, which is precisely what we need for a more consistent broth).
6. Once we have split the potato in the pot, cover the entire sauce with the broth that we have previously prepared.
7. Cook for 20 minutes over medium heat, add half a teaspoon of ground cinnamon, turn off the heat and let it rest for 4-5 minutes.

Nutritional information per serving

Calories: 450

3.3.3070