Basil-Oregano Chestnut Mushrooms and Navy Beans Tomato Bean Braise
Italian-inspired · tomato_bean_braise · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
Save a personal copy to review and cook. Your changes stay private.
- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 29
- Total minutes
- 44
Ingredients (10)
- 440 g chestnut mushrooms, cleaned; sliced 5 mm thick
- 320 g cooked navy beans, drained and rinsed
- 22 ml olive oil
- 10 g garlic, minced
- 3 g dried oregano
- 15 g basil, washed and torn
- 12 ml red wine vinegar
- 3 g salt, adjust after tasting
- 400 g chopped tomatoes, unsweetened canned tomatoes
- 140 ml water
Equipment
- deep frying pan
- spoon
Method
1. Prepare
Prepare the chestnut mushrooms as listed and drain the cooked navy beans. Measure the seasonings.
Guide timing: 12 minutes
2. Cook the base
Warm the olive oil in a saucepan over medium heat. Add the garlic and dried oregano and cook gently for about 2 minutes, stirring often. Lower the heat if anything starts to catch.
Guide timing: 4 minutes
3. Simmer
Add the chestnut mushrooms, chopped tomatoes and water. Bring to a gentle simmer, partly cover and cook for 15 minutes, stirring occasionally, until tender. Add a spoonful of water if the sauce dries out.
Guide timing: 20 minutes
4. Add the pulses
Add the cooked navy beans and simmer for 5 minutes, stirring gently, until piping hot.
Guide timing: 5 minutes
5. Finish and serve
Remove from the heat. Stir in the basil, red wine vinegar and salt, taste, and serve hot.
Guide timing: 3 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.