Ingredients Serves 4
- 2 cups kidney beans
- 14 oz/400 g champignons
- 2 onion
- 2 cloves garlic
- 1 bunch dill
- 2 tsp salt
- 1/2 tsp coriander
- 1/3 tsp chili pepper
Rinse and soak beans for 8 hours or overnight in cold water. Place the pot with the beans into fridge.
Clean and slice the mushrooms. Peel the onion and cut it finely. Peel and mince the garlic. Chop the dill.
Drain the soaked beans and rinse them thoroughly before cooking. Cover with fresh water, bring to a boil, reduce heat to low and cook for 1.5-2 hours until soft. Add hot water if necessary. Don't add salt as it toughens the beans and increases the time of cooking.
Place the sliced mushrooms into a heated skillet, cover and cook for a couple of minutes over medium heat. When the mushrooms release juice uncover and cook until all the moisture has evaporated. Stir occasionally.
Next, add 3 tbsp oil, stir to evenly coat the mushrooms, add the onion and cook for 15 minutes over low heat. Stir every 2 minutes.
Add the beans, garlic, dill, salt, pepper and coriander. Mix well and remove from heat.