I made this tonight, and very much enjoyed it, so I thought I would share it. It is like a dish that my dad used to make when I was little (though with a different mix of vegetables). It was nicknamed ‘vege mush’ and I accused him of making it every night. He became very sensitive about it, and quite literally never made it again. This was a pity, because (despite the name) it was absolutely delicious.
Don’t be put off by the limited number of ingredients, and the seemingly few ‘flavour’ ingredients on the menu. It is in fact full of taste: salty and garlicy with a burst of cumin. The butter-beans give a creamy texture, so much so that you would think it was laden with dairy products. In fact it is vegan. This is good for a substantial lunch, or a simple dinner, and would be lovely served on toast, or with fluffy white rice.
Fast Butter Beans and Mushroom Stew (serves 3)
1 Tablespoon crushed garlic, or to taste
1 teaspoon cumin seeds
7 button mushrooms
400g (one can) butter beans
400g (one can) cannellini beans
Slice the onion, mushrooms and zucchini. Fry in a splash of oil for about five minutes, or until the onions are translucent and browning. Add the garlic and cumin seeds, and fry for a minute more. Drain the beans and add them to the ban. Cook for another 5-10 minutes, until the beans have formed a thick creamy sauce and the flavours are fully mixed. Taste, adjust (depending on the beans used, it may need a pinch of salt), and serve hot.