Recipe of the Week

From SCCC's Kitchen

Vegetarian Red Bean Stew with Sauteed Portobello Mushrooms

2 tablespoons olive oil
1⁄2 yellow onion, small dice
1⁄2 red onion, small dice
1 clove garlic, minced
2 celery stalks, medium dice
2 cups red beans
2 cups tomatoes (canned, crushed)
1 cup red wine, dry
4 portobello mushrooms, sliced thin
Salt and pepper, to taste
1 cup fresh basil, minced

Method

  1. Heat a large sauté pan over medium-high heat.

  2. Add one tablespoon of oil as well as onions and garlic; sauté until onions are translucent. Add the celery and sauté an additional two minutes.

  3. Add the red beans, tomatoes and red wine and simmer for 10 minutes.

  4. While the vegetables are simmering, heat another pan over medium-high heat, add one tablespoon olive oil to pan, add the mushrooms. Season with salt and pepper and sauté until soft.

  5. Add the basil to the vegetable stew and stir until well combined. Place the stew in a large bowl, top with the portobello mushrooms and serve.

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