Artichoke Hearts, Kidney Beans And Mushrooms With Vegetable Puree Recipe
Ingredients
| Onion | 1 , sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 15 ml / 1 tbsp sunflower oil | ||
| 3 good cups / 225 g / 8 oz mushrooms, wiped and sliced | ||
| 1 1/2 cups / 400 g /14 oz canned kidney beans | ||
| Good cup / 200 g / 7 oz canned artichoke hearts, drained | ||
| Ground black pepper | 1 To taste | |
| Fresh coriander (cilantro) or parsley | ||
| 3/4 cup / 175 g / 6 oz Puree of Root Vegetables | ||
| Salt | To Taste | |
Directions
Put the onion and garlic in a casserole with the oil, cover and cook for 3 minutes. Stir in the mushrooms, kidney beans - with a little of the liquid from the can - and artichoke hearts and cook, covered, for about 5 minutes, stirring once, until the mushrooms are done and the beans cooked through.
Season to taste with salt and pepper and sprinkle with coriander (cilantro) or parsley leaves.
Season to taste with salt and pepper and sprinkle with coriander (cilantro) or parsley leaves.
Chef
