Bean Stew

Serves: 4 

Ingredients	Qty	Prep
White beans	2 * 16 oz cans	TJ's
Shiitake mushrooms	8 oz	sliced
Onion	1 large	chopped
Garlic	1 + 3 large	minced
Carrot	1 medium	shredded
Quinoa	1 cup
Red chili	2 medium	minced
Olive oil	3 tbsp
Oil	1/3 cup
Salt	to taste
Lemon juice	to taste
Rosemary	2 tbsp	fresh, chopped
Pepper	to taste
Red wine vinegar	2 tsp
Water	7 - 8 cups

Method:

• Fry onion, 1 garlic, and carrot (add rosemary if using dried) in little oil for few minutes
• Add water, beans, and quinoa
• Bring to boil and simmer until quinoa is cooked 
• Meanwhile saute mushrooms in cast iron pan with oil until browned
• Remove from heat, season with salt, pepper, and vinegar to taste
• Heat olive oil in small dish
• Add chopped red chili, and 3 minced garlic
• Fry until garlic is golden and remove from heat
• Add salt and rosemary (if using fresh)
• Serve bean broth in bowl, top with mushroom and chili garlic oil