why make this recipe
Creamy White Bean and Mushroom Stew is a delicious and comforting dish that warms you up from the inside out. It’s a great choice for chilly evenings or when you want something hearty yet healthy. This stew is packed with nutrients from the vegetables and beans, making it perfect for a wholesome meal. Plus, it’s simple to prepare and can be made in just one pot!
how to make Creamy White Bean and Mushroom Stew
Ingredients:
- 1 can white beans, drained and rinsed
- 1 cup mushrooms, sliced
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions:
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
- Add mushrooms and cook until browned.
- Stir in potatoes, white beans, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for about 20 minutes or until potatoes are tender.
- Stir in coconut milk and cook for an additional 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
how to serve Creamy White Bean and Mushroom Stew
This stew is best served warm on its own or with some crusty bread on the side. The bread does a great job of soaking up the creamy sauce and adds a lovely texture to your meal. You can also enjoy it with a simple salad for a balanced dinner.
how to store Creamy White Bean and Mushroom Stew
If you have leftovers, let the stew cool completely before storing it in an airtight container. You can keep it in the fridge for about 3-4 days. If you want to store it longer, you can freeze it for up to 3 months. Just be sure to reheat it thoroughly before serving.
tips to make Creamy White Bean and Mushroom Stew
- For extra flavor, you can add a splash of lemon juice or some chili flakes for a little heat.
- If you don’t have coconut milk, you can use regular milk or any plant-based milk instead.
- Feel free to use fresh herbs like parsley or basil for garnish to enhance the flavor.
variation
You can customize this stew by adding in other vegetables such as carrots, spinach, or kale. You can also use different types of beans like chickpeas or kidney beans for a different taste and texture.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans. Just be sure to soak and cook them before adding them to the stew.
Is this stew vegan?
Yes, this Creamy White Bean and Mushroom Stew is vegan as it contains no animal products.
Can I make this stew spicy?
Absolutely! You can add cayenne pepper or red pepper flakes to make it spicier. Adjust the amount to your taste.
Creamy White Bean and Mushroom Stew
Ingredients
Base Ingredients
- 1 can white beans, drained and rinsed
- 1 cup mushrooms, sliced
- 2 medium potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups vegetable broth
- 1 cup coconut milk Can substitute with regular or plant-based milk.
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Garnish
- Fresh herbs for garnish (optional) Parsley or basil recommended.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
- Add mushrooms and cook until browned.
Cooking
- Stir in potatoes, white beans, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for about 20 minutes or until potatoes are tender.
- Stir in coconut milk and cook for an additional 5 minutes.
Serving
- Serve hot, garnished with fresh herbs if desired.