Artichoke Hearts, Kidney Beans And Mushrooms With Vegetable Puree
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), crushed/ minced|
|Sunflower oil||15 Milliliter (1 Tablespoon)|
|Mushrooms||8 Ounce, wiped and sliced (3 Good Cups, 225 Gram)|
|Canned kidney beans||14 Ounce (1 1/2 Cups, 400 Gram)|
|Canned artichoke hearts||7 Ounce, drained (Good Cup, 200 Gram)|
|Freshly ground black pepper||To Taste|
|Fresh coriander/Fresh parsley||1 Tablespoon (Cilantro)|
|Root vegetables puree||6 Ounce (3/4 Cup, 175 Gram)|
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.