Champignons with canned beans

Champignon appetizer with canned beans is a delicious dish with an Asian twist. Lemon juice adds a light citrus aroma, transforming the taste of fried vegetables. You can add more spices to the recipe. For example, cayenne pepper and ground coriander.

1. Calories
   115,78 kcal
2. Protein
   4,34 gram
3. Fat
   6,57 gram
4. Carbohydrates
   11,63 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Canned white beans

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   400 g
2. Champignons

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   250 g
3. Onions

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   100 g
4. Carrot

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   100 g
5. Garlic

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   2 cloves = 10 g
6. Sunflower oil refined

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   60 ml = 60 g
7. Lemon juice

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   18 ml = 18 g
8. Salt

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   15 g
9. Black pepper ground

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   to taste
10. Green onions

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    to taste
11. Cedar nuts

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    to taste

Steps:

1. 
   Open a can of beans, place in a colander and drain. Wash the champignons in cold water, dry on paper towels, and cut into slices. Wash the carrots, peel them with a vegetable peeler and grate them using a Korean carrot grater. Peel the onion and cut into feathers. Remove the peel from the garlic and finely chop. Wash and dry the green onions
2. 
   Prepare the mushrooms. Heat vegetable oil in a frying pan. Add onions and carrots, stir. Fry, stirring occasionally, over medium heat until golden brown. This will take about 8 minutes. Place the champignons into the pan and stir. Fry for 10 minutes, stirring. Add salt, pepper, lemon juice to the pan and mix everything thoroughly.
3. 
   Combine mushrooms and beans. Place the beans in the pan, stir and heat everything together for 2 minutes. Place the chopped garlic in a frying pan, stir and turn off the heat. Cover the pan with a lid and let the dish sit for 15 minutes.
4. 
   Before serving, garnish the dish with green onions and pine nuts.