Bean Stew

Serves: 4 
White beans2 * 16 oz cansTJ's
Shiitake mushrooms8 oz fresh /
2 oz dry
Onion1 largechopped
Garlic1 + 3 large clovesminced + sliced
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

  • 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