Tomato, Black Bean & Mushroom Stew

On this freezing, snowy day, there is nothing I want more than a big hearty stew! This stew is so warming and delicious and the Black Beans provide lots of protein so its a win win!

Ingredients (Serves 2-3):

  • 1 tbsp Olive Oil
  • 1 small White Onion, chopped
  • 3 Garlic Cloves, finely chopped
  • 1 Celery Stick, chopped
  • 4 chopped Chestnut Mushrooms
  • 1 tin chopped Tomatoes
  • 1 tin Black Beans
  • 1 Vegetable Stock Cube
  • 1 tsp Tomato Puree
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1/4 tsp Chilli (more if you love some spice)

To Serve:

  • Brown Rice
  • Baked Asparagus (optional)

Method:

  1. In a medium saucepan on a low heat sauté the Onion, Garlic and Celery for 5 minutes, or until softened
  2. Add the Mushrooms for a further 2-3 minutes
  3. Stir through the Oregano, Basil and Chilli and then add the tinned Tomatoes and combine well
  4. Add the Tomato Puree, Black Beans and a crumbled Stock Cube into the pan and combine well
  5. Bring to the boil and then cover with a lid and simmer for 30 minutes on a low heat, stirring frequently
  6. While the stew is cooking, cook the Rice according to packet instructions
  7. Prepare the Asparagus by chopping of the root ends and place on a baking tray with a few sprays of Olive Oil and a sprinkle of Salt & Pepper. Then place into a pre-heated oven (180 fan) for 15 minutes
  8. Serve on a plate and enjoy! Any leftovers are perfect for lunch the next day!

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