Meatless Monday : Mushroom and white bean stew

In our little village near York it feels like summer has temporarily left us - it's pouring down and cool.  Not to worry, this comforting mushroom and white bean stew will cheer any wet weather day.  The mushrooms add a meaty texture and the beans provide protein to make this dish really satisfying.  Herbes de Provence is a mixture of dried herbs typically rosemary, savory, thyme, marjoram, and oregano - if you haven't any in your spice rack use a quarter teaspoon of  rosemary, thyme, marjoram and oregano. Serve with crusty bread to mop up the yummy sauce.  

Mushroom and white bean stew

Serves 2

You will need 
1 tbsp organic olive oil or rapeseed oil
1 red onion, peeled and chopped
2 cloves garlic, peeled and sliced
200g chestnut mushrooms, sliced
1/2 red pepper, sliced
6 cherry tomatoes, cut in 2
100g tomato puree
pinch stevia
1 tsp Herbes de Provence 
1 tsp pink salt dissolved in 250ml hot water
2 tbsp balsamic vinegar
can organic cannellini beans

Crusty bread to serve

Heat the oil and cook the onion for 3 minutes.  Add the garlic, red pepper and mushrooms and cook for a further 2 minutes. Add the remaining ingredients except the beans and bring to the boil. Reduce the heat and simmer for 15 minutes until the sauce is thickened.  Add the beans for the last 5 minutes.  Divide between bowls and serve with crusty bread.


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