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Fresh white beans with courgette and enoki mushrooms

Fresh white beans with carrot and courgette, finished with thoroughly cooked enoki mushrooms and a gentle garlic and chilli flavour.
Fresh white beans with courgette and enoki mushrooms, finished dish

Key recipe details

20 minprep
65 mincooking
4servings
1.237 kcalwhole recipe
309 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegan Stew 1 to 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 25 tags
Diet
Vegan
Dietary requirements
Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
Stew
Meal
LunchDinner
Preparation
BoilingSautéing
Appliances
CasseroleFrying pan
Cuisine
Home-styleInternational
Season
All year round
Occasion
Everyday menu
Nutrition
Low calorieLow carbohydrate
Total time
1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

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11 ingredients selected

Kitchen essentials

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Let’s get cooking

Method

  1. Chop the onion and finely dice the carrot. Soften both in a saucepan with 25 g oil over medium-low heat for 8 minutes.

  2. Add the fresh white beans, water and salt. Bring to the boil and simmer gently for 30 minutes. Add the courgette in 1 cm quarter-rounds and cook for another 15-20 minutes until the beans are tender.

  3. Remove the compact growing base from the enoki mushrooms and separate into small clusters. Heat the remaining 15 g oil, add the chopped garlic and cayenne chilli and stir for 30 seconds. Add the mushrooms and sauté for 5 minutes. Transfer everything to the saucepan and simmer for another 5 minutes to cook thoroughly.

  4. Remove and discard the cayenne chilli. Divide all the stew between four bowls and add the chopped parsley.

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