VEGETARIAN WEEK RECIPE #4: STEWED SHITAKE PINK BEANS with BABY SPINACH-ZUCHINI-TOMATO-FETA SALAD and AVOCADO
This was a productive and healthy Vegetarian week to please everyone, vegetarians and non-vegetarians. This whole meal incorporates most of the nutrients that we need for a day in a meal. Furthermore, the flavors are intense, since the dry shitake mushrooms deliver a meaty flavor as well as a nice texture. You can eat these stewed beans alone or add either cauliflower rice or brown rice. Enjoy!
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $7.31 or $3.66 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 2 to 3
Ingredients for the Stewed Shitake Beans ($2.68)
1 (15 oz.) can of Goya pink beans, drained and rinsed (.98)
2 large dry Shitake mushrooms cut in half (.40)
½ small onion, chopped (.15)
2 garlic cloves, chopped (.10)
2 small Potatoes, peeled and rinsed (.20)
1 tbsp. olive oil (.40)
1 tsp. Sazón (.20)
¼ c. Tomato sauce (.15)
1 c. Water plus 1 frozen cilantro and rosemary cube (.10)
Ingredients for the Salad ($4.63)
2 c. baby spinach ($1.50)
1 large Roma tomato (.33)
1 zucchini (.40)
½ small sliced red onion (.15)
Salt/pepper/chopped olives, oil, vinegar, Feta cheese to taste ($1.00)
1 Avocado ($1.25)
Drained and rinsed the pink beans, set aside.
Peel and chop the garlic, onion and potatoes, break the dry shitake mushroom in half and set aside.
Add the olive oil to a skillet and sauté the chopped potatoes, onion and garlic.
Add the beans, Sazón, tomato sauce, water, mushrooms and the frozen cilantro and rosemary cube, stir and cook for about 5 minutes in medium to allow the sauce to thicken a bit.
Meantime, prepare the salad and slice the avocado.
Done and moreover, Delicioso!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.