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

  • 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