Mushroom and Bean Stew with Crusty Bread

A thick and savoury stew with mushrooms, butter beans, and tomatoes, perfect for dipping bread into.

SHOPPING LIST

• chestnut mushrooms400g
• butter beans2 tins
• onion1
• garlic3 cloves
• chopped tomatoes1 tin
• vegetable stock cube1
• tomato puree1 tbsp
• dried thyme1 tsp
• olive oil2 tbsp
• crusty bread1 loaf

METHOD

1. 1Heat the oil in a large pot and fry the sliced mushrooms and chopped onion for 8 minutes until browned.
2. 2Add the crushed garlic, thyme, and tomato puree, and cook for 1 minute.
3. 3Stir in the chopped tomatoes, drained butter beans, crumbled stock cube, and 300ml water.
4. 4Simmer for 20 minutes until thickened.
5. 5Serve hot with thick slices of crusty bread.

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