This stroganoff-inspired stew uses a not-so-secret ingredient that we are currently obsessed with. Blended beans! For a shortcut to a creamy, luscious, perfect-textured sauce, try blending beans! We have even started blending beans into our pasta sauces for extra creamy texture and nutrients. Beans are thrifty and so incredibly healthy. They are a great crop for the planet too, a real win win. Meaty mushrooms and tasty cubes of celeriac are simmered with this simple sauce to create a satisfying stew with complex flavours and the perfect silky texture, usually only achieved by low, slow cooking. This is wonderful winter food which will warm you up from the inside. Enjoy with rice or mashed potatoes and a side of winter greens.
Ingredients (serves 4)
- 2 tbsp olive oil
- about 20 chestnut mushrooms, halved
- 1/2 a celeriac, peeled and cut into bite sized cubes
- 1 tin of kidney beans, drained
- 1 tbsp bouillon powder
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp tomato puree
- 1 tbsp Dijon mustard
- approx 300ml of cream or milk
- salt and pepper to taste
- fresh dill, cooked rice/potatoes & wilted greens to serve
- In a heavy bottomed pot, sauté the mushrooms and celeriac with the oil and a sprinkle of salt and pepper. Cook over a medium heat, stirring often, until the vegetables are softened and have taken on a lovely golden colour. Alternatively, you could do this in the oven or airfryer.
- Place the beans, bouillon, paprika, garlic, tomato puree, mustard and milk/cream in a blender. Add salt and pepper to your taste and blend into a smooth cream.
- when your mushrooms and celeriac are cooked through, pour the kidney bean cream over them and simmer and stir to warm through. Taste and adjust the seasoning if needed.
- Serve over cooked rice or mashed potatoes and scatter over freshly torn dill and a good grind of black pepper. Enjoy!