Mediterranean Recipe: Cream of Pinto Beans with Mushroom

Cream of Pinto Beans with Mushroom

• 294 Kcal per serving
• 4 People
• 60 Minutes

Ingredients

• 1.5 Cup Black bean
• 1 Medium-sized Onion
• 1 Medium-sized Carrot
• 2 Clove of Garlic
• 1 Leaf Bay leaf
• 4 Tbsp Olive oil
• 2 Cup Mushroom
• 1 Pinch Parsley

Preparation

1. Soak the beans in cold water overnight. The next day, rinse them in cold water and strain.
2. Put the beans in a pot with water. Add the halved onion, the peeled carrot, the peeled whole garlic cloves, the bay leaves and two tablespoons of oil. Cook over low heat. Make sure there is enough water to cover the beans at all times. When done, remove from the heat.
3. Put some of the broth from the beans in a pan, dissolve a teaspoon of paprika in it and add it back to the pot. Let cook 5 more minutes and mash to create a smooth cream.
4. In the same pan sauté the sliced garlic cloves with two tablespoons of olive oil. When they start to brown, add the washed and sliced mushrooms.
5. Cook over medium heat for 10 minutes and sprinkle in the chopped parsley.
6. Serve the cream in a bowl with the mushrooms on top.