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Artichoke Hearts, Kidney Beans And Mushrooms With Vegetable Puree

Microwaverina's picture
Ingredients
  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)
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh coriander/Fresh parsley 1 Tablespoon (Cilantro)
  Root vegetables puree 6 Ounce (3/4 Cup, 175 Gram)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Vegetable

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