White Bean Stew with Pumpkin and Shiitake Mushrooms

Here are the ingredients you need

• 300g dried white beans
• 20g shiitake mushrooms
• 2 garlic cloves
• 1 onion
• 500g pumpkin
• 1 leek
• Tomato paste
• Sweet paprika
• 3 bay leaves
• Pink Himalayan salt
• Extra virgin olive oil
• 1/2 dried chili
• Water

Method

1. 1Soak the white beans in cold water for at least 8 hours beforehand so they soften.
2. 2Add a drizzle of olive oil to the pressure cooker and sauté the chopped onion.
3. 3When it begins to turn golden, add the finely minced garlic and sauté until lightly browned.
4. 4Add the diced pumpkin, the mushrooms, and the sliced leek, and sauté everything together.
5. 5Cook for a couple of minutes to let the vegetables take on a little color.
6. 6Add tomato paste to taste and mix everything well.
7. 7Continue by adding the salt, paprika, bay leaves, and dried chili.
8. 8Drain and rinse the beans, then add them to the pot, covering them with water or broth about 3 finger-widths above the ingredients.
9. 9Close the pressure cooker and cook over high heat until steam begins to release. Then lower to low heat and cook for about 40 minutes.
10. 10Once the time is up, release the steam through the valve, and when no steam remains, open carefully.
11. 11Adjust the salt to taste and simmer uncovered for 5 more minutes over gentle heat, letting it bubble nicely.
12. 12Ready! We can now enjoy our WHITE BEAN STEW WITH PUMPKIN AND SHIITAKE MUSHROOMS

Notes

1. 1If you do not have a pressure cooker, you can make this in a regular pot; it will simply take around an hour and a half to cook through.
2. 2The chili is optional, but it gives the stew a fantastic touch