Southern Smothered Mushroom and Butter Bean Gravy with Rice
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Ingredients
- 400 g mushrooms
- 400 g tinned butter beans, drained
- 1 onion, sliced
- 2 garlic cloves
- 1 green pepper, sliced
- 30 g plain flour
- 450 ml vegetable stock
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 300 g long-grain white rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 16.6 g
- Carbohydrate
- 85.7 g
- of which sugars
- 6.1 g
- Fat
- 8.8 g
- of which saturates
- 1.1 g
- Fibre
- 8.4 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan over a medium-high heat and fry the mushrooms for 5-6 minutes until browned, then lift out.
- 2
Add the onion, garlic cloves and green pepper to the pan and cook for 6-7 minutes until softened.
- 3
Stir in the plain flour, smoked paprika and dried thyme and cook for 1 minute, then gradually pour in the vegetable stock, stirring until smooth.
- 4
Return the mushrooms to the pan, add the butter beans, cover and simmer for 10-12 minutes until thickened.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 6
Serve the smothered mushrooms and gravy spooned over the rice.
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