1 cup dried mixed beans or any type of beans you want
1/4 cup extra-virgin olive oil or any cooking oil of your choice
8 portabella caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced or 4 teaspoons of dried garlic granules
1 large onion, chopped
1 thinly sliched green or red chilli, or dried chili flakes, or freshly chopped chilli from a jar
Salt and freshly ground black pepper
A scant palmful smoked paprika
A scant palmful cumin
A scant palmful coriander
Pinch ground cinnamon
1 can black or kidney beans and
1 (15-ounce) can regular or fire-roasted diced or crushed tomatoes
1 cube vegetable stock
Soak the dried beans overnight or the day before. Put them in a pot of boiling water just enough to cover all the beans. Add water when it’s reduced.
In a separate pan over medium-high heat, put in 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, fresh chili or dried chili flakes, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
Add the mushroom mix, canned beans, and tomatoes to the pot of dried beans, crush the vegetable stock cube, mix together, cook 15 minutes until thickened, then turn off the heat and sit for a few minutes before serving.
You can serve this with brown or white rice, chopped or mashed potatoes, and even tacos.