Rich bean and vegetable stew recipe

53 ratings Rate
  • Serves 4
  • 20 mins to prepare and 55 mins to cook
  • 475 calories / serving
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rich bean and vegetable stew

Cover the porcini mushrooms with the hot vegetable stock and soak for 20 minutes. Meanwhile heat the oil in a large pan add the mushrooms, carrots, potato and green beans and gently fry for 3 to 4 minutes.

Add the thyme, sage and garlic and the porcini mushrooms with their soaking liquid, and the red wine. Bring to the boil, then simmer uncovered for 20 minutes until the vegetables are tender.

Stir in all the beans and then cook for a further 10 minutes.

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  • Ingredients

  • 125g dried porcini mushrooms
  • 700ml vegetable stock
  • 1tbsp olive oil
  • 225g large open mushrooms
  • 2 carrots, cubed
  • 1 large potato, cubed
  • 225g fine green beans, chopped
  • 1tsp dried thyme
  • ½tsp dried sage
  • 2 cloves garlic, crushed
  • 300ml red wine
  • 225g broad beans, drained and rinsed
  • 300g cannellini beans, drained and rinsed
  • 225g can flageolet beans, drained and rinsed
  • salt
  • pepper
  • Energy 2010kj 475kcal 24%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Sugars 11g 12%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 70.4g Protein 33.2g Fibre 32.6g


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