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READY IN

20 mins

COOKING TIME

10 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

  • 1 jar Navarrico haricot butter beans
IN STOCK
  • 150g wild mushrooms
  • Brindisa Arbequina olive oil
IN STOCK
  • 2 shallots
  • 2 cloves garlic
  • parsley

METHOD

  1. Clean the mushrooms with a damp cloth and delicately cut them into medium-sized pieces.
  2. Drain your beans, dabbing with a paper towel to remove any excess moisture.
  3. Place a large frying pan on a medium heat with a little olive oil. When the oil is hot, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic.
  4. Add the sliced wild mushrooms and fry for a further 2 minutes.
  5. Once the mushrooms gain a good colour add the beans and sauté for about 3 minutes until warmed through.
  6. To finish, sprinkle over the chopped parsley, a glug of olive oil, add salt to taste and serve.

ingredients

  • 1 jar Navarrico haricot butter beans
IN STOCK
  • 150g wild mushrooms
  • Brindisa Arbequina olive oil
IN STOCK
  • 2 shallots
  • 2 cloves garlic
  • parsley
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