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:

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