Serves up to 3-4 

Ingredients Preparation
 

1 x 400g tins of butter beans

1 can of coconut milk

Pack of Shitake mushrooms

Salt (iodised sea salt) and pepper

1 tablespoon of paprika

1 teaspoon of Bouillon powder

1 tablespoon of Apple cider vinegar

Olive oil

1 large onion finely chopped

1-2 garlic cloves

1 juice from a lemon (optional)

 Pour olive oil into a frying pan covering the bottom

Add onions and garlic

Slice Shitake mushrooms into pieces and add to pan

Cook for 3-4 minutes

Add butter beans

Add coconut milk

Add remaining spices (Apple cider vinegar, salt/pepper or Bouillon, lemon juice)

Cook for additional 15 min, stirring occasionally

Serve hot!

I add fresh lemon juice (great for digestion) to anything – but use your discretion. Coconut milk makes this recipe nice and creamy – but stir often to avoid lumps.

  • A quick 15-18 minutes Vegan meal.
  • Keep it organic.
  • You can reduce the cost of the recipe by buying raw beans, soak them overnight and cook them in a pressure cooker.
  • Apple cider vinegar is very good for your joints – bonus!
  • Enjoy! 😋