Savory Mushroom & Bean Stew is a delightful dish that combines hearty mushrooms and nutritious beans in a comforting, rich stew. This recipe is a staple in my kitchen whenever the weather turns chilly, and it’s perfect for those weeknights when you want something satisfying without spending hours in the kitchen. It’s not only a crowd-pleaser but also an excellent way to sneak in plenty of plant-based protein and fiber, making it a favorite among both meat lovers and vegetarians alike.
Why you’ll love this dish
You might be wondering what makes Savory Mushroom & Bean Stew so special. For starters, it’s a fantastic dish that packs a punch in flavor while remaining incredibly simple to prepare. The best part? It’s budget-friendly! With just a few pantry staples and fresh ingredients, you can whip up a meal that’s not only filling but also nutritious.
This stew is particularly great for weeknight dinners or even a cozy family brunch. The earthy flavors of mushrooms combined with the creamy textures of beans create a dish that satisfies the soul. You can even make a big batch and enjoy the leftovers for lunch the next day!
"This stew is a hug in a bowl! Perfectly seasoned, and the mushrooms add such a deep flavor. My family devoured it!" – Sarah M.
Step-by-step overview
Let’s walk through how to make this comforting Savory Mushroom & Bean Stew. In just a few straightforward steps, you’ll be on your way to serving a delicious meal that warms the heart and pleases the tastebuds. The process is simple: sautéing, simmering, and garnishing. Here’s what to expect:
- Sauté your aromatic onions and garlic.
- Cook the mushrooms until they release their delicious juices.
- Add in the beans and tomatoes with spices.
- Let it simmer to meld the flavors.
- Garnish and serve hot!
What you’ll need
To create this scrumptious dish, gather the following ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 1 (15 oz) can white beans, drained
- 1 (15 oz) can kidney beans, drained
- 1 (14 oz) can diced tomatoes
- 1/2 cup vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to swap the mushrooms with any variety you prefer—shiitake or portobello can add delightful depth to the flavor!
