Bean Stew

Serves: 4 
White beans2 * 16 oz cansTJ's
Shiitake mushrooms8 ozsliced
Onion1 largechopped
Garlic1 + 3 largeminced
Carrot1 mediumshredded
Quinoa1 cup
Red chili2 mediumminced
Olive oil3 tbsp
Oil1/3 cup
Saltto taste
Lemon juiceto taste
Rosemary2 tbspfresh, chopped
Pepperto taste
Red wine vinegar2 tsp
Water7 - 8 cups

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