Pancetta, Mushroom, and Bean Stew

  • Difficulty: Medium
  • 35 minutes
  • 4 servings

This dish is nutritious, hearty, and warming in a manner befitting a stew. Use pancetta, two types of mushrooms, and two types of beans to get an extra-filling protein-rich result. Flavor with parsley and bay leaves and enjoy.

Ingredients Needed for Pancetta, Mushroom, and Bean Stew

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, minced
2 medium carrots, chopped
1 cup wood ear mushrooms, minced
1 cup black trumpet mushrooms, minced
1 celery stick, chopped
2 garlic cloves, crushed
7 ounces of pancetta, diced
1 cup canned red beans
1 cup canned white beans
1 cup water
2 teaspoons of tomato paste
salt
pepper
4 bay leaves
½ cup fresh parsley, chopped

How to Cook Pancetta, Mushroom, and Bean Stew

  1. Add the butter and olive oil to a saucepan over low heat. As the butter melts add the onion. Cook and stir until tender.
  2. Add the carrots and the two types of mushrooms. Cook and stir for up to 1 minute.
  3. Add the celery, garlic, and pancetta. Stir them in, then cover with the lid and cook for 10 minutes.
  4. Add the red and white beans and the water. Stir in. Add the tomato paste, season with salt and pepper and stir.
  5. Add the bay leaves, cover with the lid and simmer for 15 minutes. Add the fresh parsley, stir in and remove from heat.

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