Simple & Quick Red Kidney Beans Stew for Cold Days

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• Red kidney beans - dry 200 gr
• Assorted dry mushrooms * 20 gr
• Onion 1 medium
• Green onions 3
• Tomato paste 2 tbs
• Turmeric a pinch
• Olive oil 2 tbs
• Salt & pepper to taste

* A mix of porcini, oyster, yellow boletes, portobello.

Serves two.

For garnishing:
• Dried mint
• Chopped parsley
• Green onions
• Olive oil

Instructions:
1. Soak the Red Kidney Beans in water overnight.
2. Drain the beans and use fresh water to cook them for one hour or until they are soft (you can substitute with canned beans)
3. Wash the dry mushrooms thoroughly and soak them in hot water for 15 min. Take them out of the water and roughly chop them. Keep the mushrooms water (discard the residue left at the bottom)
4. Roughly chop the onion & green onions.
5. Put a pan over medium low heat, add the olive oil and when hot enough add the chopped onion and green onions. Sauté for 5 minutes.
6. Add the mushrooms and stir for about 7 minutes.
7. Then add salt, pepper, tomato paste and turmeric and stir for 1-2 minutes.
8. Add the mushrooms’ water (If it's not enough, add some hot water – total of one cup is enough) and the cooked beans.
9. Let it simmer on medium low heat for 10 min with the lid partially open.
10. Serve it in a bowl and garnish with Olive Oil, dried mint, parsley and green onion