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Stufato di fagioli rossi

Picture is coming soon How it should look like - Now do it better!

When I saw this recipe for the first time, with mustard and maple syrup together, I thought WTF?! But actually, is that mix of contrasting flavours that makes this recipe incredibly delicious! And not just that, it's also high in protein and very nutritious. I want to make it something I cook more regularly because it just ticks all the boxes!

Ingredients (2 people)#

  • Onion: 1
  • Red pepper: 1
  • Olive oil: 2 tbsp
  • Garlic: 3-4 cloves
  • Shiitake or Oyster mushrooms: 150-170 gr
  • Red beans: 2 cans (circa 450-500 gr once drained)
  • Smoked paprika: 2 tsp
  • Ground cumin: 1 tsp
  • Salt: 1 tsp
  • Tomato sauce: 230-250 gr
  • Mustard: 1 tsp
  • Maple syrup: 2 tbsp

Method#

  1. Put the olive oil in a pot and heat up
  2. Cut the onion in small pieces and the red pepper into small pieces of around 1 cm. Put them in the pot and stir well
  3. Whilst they cook, cut the garlic into small pieces and add it in
  4. Cut the mushrooms into small pieces of around 2 cm each, and add them to the pot too
  5. Pour the beans in a bowl and mash them partially. They need to be a bit smashed but not completely, you need to leave some whole beans too
  6. Add the beans to the pot and continue to cook
  7. Add the paprika, cumin and salt. Stir well
  8. Add the tomato passata. Stir well
  9. Add the mustard and maple syrup. Stir well
  10. Leave it there to cook for another 10 minutes. Some of the liquid need to evaporate and the flavours need to marry up

Then it's ready to eat!

Tips#

I recommend eating this with polenta, or in a wrap. Because it has mexican-like flavours, it's quite nice in a wrap and you could potentially make rice as well, to complete the burrito-style meal!