BETA
Mushroom & Black Bean Supper
Browned mushrooms and black beans make a deep, smoky pot with tender kale, rice and juicy orange.
50 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Cremini mushrooms250 g
- Canned black beans drained350 g
- Kale120 g
- Onion100 g
- Garlic3 cloves
- Long grain rice120 g
- Olive oil2 tbsp
- Smoked paprika1 tsp
- Ground cumin0.5 tsp
- Bay leaves1 whole
- Orange1 whole
- Salt0.5 tsp
- Water510 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
No major allergens in the listed ingredients; check packaged products.
Method
Cook the rice
Rinse rice and drain. Combine with 260 ml water and 0.125 tsp salt in a saucepan. Bring to a boil, cover and simmer on low for 15–18 minutes. Rest covered off the heat for 10 minutes.
Brown the mushrooms
While the rice cooks and rests, quarter mushrooms, dice onion and mince garlic. Strip kale leaves from tough stalks and shred; weigh 120 g leaves. Heat 1.5 tbsp oil in a wide pan over medium-high heat and brown mushrooms for 8–10 minutes, turning occasionally. Transfer to a plate.
Build the bean pot
Add remaining oil and onion to the pan over medium heat; cook for 5 minutes. Add garlic, paprika and cumin for 30 seconds. Rinse and drain beans and weigh 350 g. Add beans, remaining 250 ml water, bay leaf and remaining salt. Simmer for 12 minutes.
Wilt the kale
Mash a quarter of the beans against the side of the pan. Return mushrooms and stir in kale. Cover and simmer for 6–8 minutes until kale is tender and the stew is thick but spoonable. Remove bay leaf.
Plate the supper
Peel orange and divide flesh into wedges, removing seeds. Serve the mushroom-bean pot beside rice with orange wedges to squeeze or eat alongside.
Browning the mushrooms separately builds flavour without using meat or meat stock.
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