Bean Stew

Serves: 4 

Ingredients	Qty	Prep
White beans	2 * 16 oz cans	TJ's
Shiitake mushrooms	8 oz fresh / 2 oz dry	sliced
Onion	1 large	chopped
Garlic	1 + 3 large cloves	minced + sliced
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:

• If using dried mushrooms, soak them in hot water 
• Fry onion, minced garlic, and carrot (add rosemary if using dried) in little oil for few minutes
• Add water, quinoa and salt and bring to boil
• Add beans, reduce heat and simmer until quinoa is cooked 
• After quinoa is cooked, add lemon juice, pepper and adjust salt to taste
• While quinoa is cooking, saute mushrooms in another pan with oil until browned
• Transfer mushrooms to a bowl and season with salt, pepper, and vinegar to taste
• In the same pan, heat olive oil with sliced garlic on low heat 
• Add chopped red chili when the garlic is about to brown
• Remove from heat when garlic is crisp and add (fresh) rosemary and salt
• Serve bean broth in bowl, top with mushroom and chili garlic oil