900g mixed tinned beans, drained and washed (butter, cannellini etc)

100g cubed smoked tofu

100g halved green beans

1 onion

1 sprig thyme and parsley

1 bay leaf

bottle red burgundy

olive oil for frying

250ml veggie stock

clove garlic

250g chestnut mushrooms

15g flour

Serve with rice


1. Fry the onion for 8 minutes, add the beans. Sprinkle on the flour, mix well

2. Add the wine, stir well, then add the stock. Put in the garlic, thyme, parsley and bay leaf. Cover and simmer for 1 hour

3. After that, fry the mushrooms and green beans, add to the pan and cook for about another 5 minutes

4. Serve with rice and chopped parsley