Beans in tomato sauce with vegetables

Today I have a recipe for delicious, homemade white beans in tomato sauce with mushrooms and vegetables. These beans are incredibly tender and literally melt in your mouth.

This is an incredibly versatile dish – it tastes great on its own with a slice of good bread (making it a perfect fit for a vegan diet), it works great as a dinner with your favorite groats or small pasta, and it also works as a nutritious breakfast – for example, baked with an egg and yellow cheese, shakshuka style.

Preparation time: 20–25 minutes | Servings: 3

Calories (1 serving): ~280 kcal | Protein: 13 g | Carbohydrates: 32 g | Fat: 9 g | Fiber: 11 g | Iron: 5.5-6 mg

Ingredients:

• 500 g cooked white beans (I use store-bought ones, you can cook your own)

• 1 onion

• 1 clove of garlic

• 1 pepper

• a few mushrooms

• optional: 1 small zucchini

• a can of chopped tomatoes

• 2-3 tablespoons of thick cream (creme fraiche)

• olive oil or oil for frying (smoked butter optional)

• spices: soy sauce and pepper to taste, a teaspoon of chili, 2 teaspoons of smoked paprika, 1 teaspoon of turmeric, 1 teaspoon of dried savory

Preparation:

Finely chop all the vegetables and mushrooms. Heat some fat in a pan (I used smoked butter, which adds an incredible flavor) and sauté the onion and garlic for a few minutes. When softened, add the mushrooms, bell pepper, and zucchini, if you chose to use it. Sauté for a few minutes. Add the green beans, tomatoes, and cream. Season and cook for a few minutes.

I like to eat beans prepared this way for breakfast in the form of shakshuka – I make holes in the sauce, crack the eggs in, sprinkle with yellow cheese, cover the pan and fry until the eggs are set.

💡 Nutrition tip: If you want to get the most out of iron from beans, skip the addition of dairy products (cheese and cream) and sprinkle the finished dish generously with fresh parsley, rich in vitamin C!