Ingredients
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1
pound cremini or button mushrooms, trimmed and diced
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1
medium onion, chopped
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1
can of kidney beans, drained
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1
26-ounce jar Mina shakshuka sauce
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¼
cup Mina extra virgin olive oil
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Sour cream, avocado, and cilantro, for garnish (optional)
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Crusty bread, for serving
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Salt and pepper, to taste
Preparation
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Step 1
Heat olive oil in a Dutch oven or casserole pot over medium. Add mushrooms and onions and sauté for a few minutes.
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Step 2
Add kidney beans and shakshuka sauce and cook on low for 30 minutes, stirring occasionally. Salt and pepper to taste.
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Step 3
Garnish with sour cream, cubed avocado, and chopped cilantro and serve with crusty bread. Enjoy!
