Mushroom and Butter Bean Stroganoff

Ingredients:

480g butter beans (drained)

200ml soy  cream

3 garlic clove

240g green beans

240g chestnut mushrooms

1 tbsp dijon mustard

1 onion

1 tbsp smoked paprika

2 x red bell pepper

10g dried porcini mushrooms

1 vegetable stock cube

2 tsp dried thyme

160g brown rice

Method:

1. Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water, add the porcini mushrooms and leave to infuse.

2. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.

3. Finely dice the onion. Finely chop or crush the garlic. Quarter the chestnut mushrooms. Deseed the peppers and thinly slice. Drain the butter beans and rinse.

4. Heat a large, non-stick frying pan with 4 tsp oil on a medium heat. Add the onion and peppers; cook for 4-5 mins until beginning to soften. Add the garlic, thyme and mushrooms and cook further for 4-5 mins. Stir in the paprika and mustard, then add the stock, porcini mushrooms, cream and butter beans. Season with sea salt and black pepper, then simmer for 10 mins.

5. Meanwhile, trim the green beans. Place in a saucepan on a high heat and cover with salted boiling water. Boil for 2-3 mins or until cooked. Drain then season with sea salt and black pepper.

6. Serve the rice with the mushroom stroganoff and green beans.