Italian Bean and Mushroom Stew
- 1 onion, chopped
- 4 chopped garlic cloves
- 200g chopped brown mushrooms
- 3 tbsp olive oil
- 1 tbsp tomato puree
- 400g tin of borlotti beans, drained
- 400g tin of butter beans, drained
- 400g tin of chopped tomatoes
- 50g pine nuts
- 30g basil leaves
- Heat the oil in a large pan and cook the garlic, onion and mushrooms for 7 mins to soften. Add the tomato puree, chopped tomatoes and beans, simmer for 5 mins and season well.
- Toast the pine nuts in a dry pan until golden and roughly chop the basil leaves. Stir most of the basil into the stew, then serve with a sprinkling of pine nuts and the remaining basil.
20 mins
4 serving