30-Minute Mushroom Bean Stew

30-Minute Mushroom Bean Stew

A 30-Minute Mushroom Bean Stew that only requires 10 ingredients and 1 pot. A satisfying, protein-packed, and delicious plant-based meal.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 -3 servings
Author The Mostly Healthy


  • 1 large onion
  • 3 fat garlic cloves
  • 20 mushrooms (200 g)
  • 2 tsp paprika (I used spicy paprika)
  • 1 can kidney beans (240 g)
  • 1 can chopped tomatoes (240 g)
  • 1 can tomato puree (140 g)
  • 1/2 tsp cayenne pepper
  • 1/2 small lemon, the juice (1-2 tbsp)
  • Salt, to taste

Optional to serve:

  • 1 cup brown rice (200 g)
  • 1 avocado


  1. If having rice, start cooking it according to the instructions on your package.
  2. Finely chop the onion and mince the garlic. Fry both in a medium-large pot over high heat for 2-3 minutes. Add a splash if burning to the bottom.
  3. Chop the mushrooms into halves or quarters depending on their sizes. Add them to the pot along with paprika and fry for another 2-3 minutes. Keep adding water if necessary.
  4. Add the rest of the ingredients to the pot, bring to a boil before lowering the heat to low-medium. Let the stew simmer for 20-25 minutes or until the rice are done. Stir occasionally to ensure it isn't burning.
  5. Adjust to taste. More lemon juice for acidity, cayenne pepper for spiciness, maple syrup/sugar for sweetness, and salt for flavour enhancement.
  6. Serve with brown rice and avocado.
  7. Store leftovers in the fridge for 5 days or in the freezer for a few weeks.