Fresh white beans with courgette and enoki mushrooms
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
1 to 2 hours
Ingredients
+ Añadir a un menú- Fresh white beans fresh or frozen, shelled 500 g
- Enoki mushrooms growing base removed, net weight 250 g
- Courgette washed, skin on 250 g
- Carrot peeled 180 g
- Onion peeled 160 g
- Garlic peeled 6 g
- Extra virgin olive oil 25 g vegetables; 15 g mushrooms 40 g
- Cayenne pepper 1 small; remove before serving 0.2 g
- Water for the stew 1200 g
- Parsley chopped 4 g
- Salt to taste 3 g
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Method
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Chop the onion and finely dice the carrot. Soften both in a saucepan with 25 g oil over medium-low heat for 8 minutes.
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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.
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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.
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Remove and discard the cayenne chilli. Divide all the stew between four bowls and add the chopped parsley.
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