The combination of porcini mushrooms and canned beans has an exquisite taste. The stew can be used to complement boiled rice or potatoes. The dish goes well with dry red wine.
It is necessary
- - porcini mushrooms (400 g);
- - canned beans (300 g);
- - carrots (1 pc.);
- - tomato paste (200 g);
- - onions (2 medium onions);
- - vegetable oil (3 tablespoons).
Instructions
Step 1
Fry coarsely chopped onions and carrots separately in vegetable oil. Place in a small bowl.
Step 2
Cut porcini mushrooms into thin slices and fry in vegetable oil until golden brown. Stir frequently during frying and make sure that the mushrooms are evenly browned.
Step 3
Add canned beans to the mushrooms, which were previously thrown into a colander to glass the liquid.
Step 4
Add salt, black pepper and tomato paste to a bowl with onions and carrots. Mix well and pour into a frying pan with mushrooms and beans.
Step 5
Reduce stove heat, cover skillet and simmer stew for 30 minutes. Remember to stir occasionally. If the liquid is all boiled away, you can gradually add the juice from the canned beans.
