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Hearty Bean and Mushroom Stew

Using tinned steamed beans adds even more flavour to this tasty, comforting stew.

Serves 4 Total Time  25 mins


  • 1 red onion, peeled and finely chopped 
  • 1 carrot, peeled and grated 
  • 1 celery stick, finely chopped 
  • 4 fresh bay leaves 
  • 2 tbsp olive oil 
  • 400g mixed mushrooms, sliced 

  • 500ml chicken or vegetable stock 
  • 20g fresh sage 
  • 600g mixed beans
  • 31g fresh parsley, leaves finely chopped 
  • 2 garlic cloves, peeled and chopped
  • Drizzle of extra virgin olive oil


  1. In a large heavy-based frying pan, sauté the onion, carrot and celery with the bay leaves and oil on a low heat for 5 mins. 
  2. Add all the mushrooms to the pan with the garlic and a little seasoning, turn the heat up and fry for 5 mins. You will need to stir them a few times.
  3. Now add the stock, sage and beans. Bring to the boil, then turn down and simmer for 15 mins.
  4. Turn the heat off and take out the sage and bay leaves. Scatter the parsley leaves over with a drizzle of extra virgin olive oil. Season to taste and serve with crusty bread. 
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