227 g
cremini or king oyster
mushrooms
, coarsely chopped
3 tbsp
olive oil
, coarsely chopped
1/4 tsp
salt
1 540 mL can
red
kidney beans
3
garlic cloves
, minced
2 tbsp
tomato paste
1/2 tsp
smoked paprika
1/8 tsp
cinnamon
1/4 cup
dry
red wine
1 cup
vegetable broth
1 398 mL can
diced
tomatoes
5
thyme sprigs
Fettuccia riccia
noodles
Instructions
COMBINE onion, carrot and celery in a food processor. Pulse, scraping down side as needed, until chopped into 1/4-in. pieces. Transfer to a large bowl. Pulse mushrooms, in batches, until chopped into 1/2-in. pieces, then transfer to bowl with vegetables.
HEAT a pot over medium. Add 2 tbsp oil, then vegetables and salt. Cook, stirring occasionally, until vegetable mixture appears dry, 9 to 10 min.
DRAIN beans into a bowl, reserving liquid. Whirl beans in a food processor until puréed. Add 2 to 3 tbsp of reserved liquid until mixture is smooth and measures a heaping 1 1/2 cups.
ADD remaining 2 tsp oil, garlic, tomato paste, paprika and cinnamon to the vegetables. Cook, stirring often, until the mixture starts to stick to pan, about 2 min. Add wine and scrape up any browned bits with a wooden spoon. Stir in bean purée, broth, tomatoes and thyme sprigs. Bring to a boil, then simmer over medium-low, stirring occasionally, until thick, 18 to 20 min. Discard thyme sprigs before serving. Serve over pasta or polenta.
Nutrition (per serving)
Calories
262,
Protein
11 g,
Carbohydrates
33 g,
Fat
11 g,
Fibre
12 g,
Sodium
865 mg.
Sprinkle withnutritional yeast for a vegan-friendly cheesy flavour.
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