"Beans are so good. 🙌🏽 I know not everyone gets excited for them, but they’ve been part of my life since the very beginning. And I don’t think I’ll get tired of them especially if they always taste this good. 🤤"
Mushroom Zucchini and Cannellini Beans Over Rice
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Recipe Intro From plantbasedrd
This comforting rice bowl is topped with seared mushrooms, cannellini beans and zucchini. Sauté it up and add soy sauce and a dash of sriracha for a bit of heat!
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Details
Prep time 5mins
Cook time 10mins
Serves or Makes: 2
Recipe
- 1 tablespoon olive oil
- 1/ 2 onion, chopped
- 1 cup mushrooms, sliced
- 1 cup cooked cannellini beans, drained and rinsed
- 1/ 2 medium zucchini, sliced
- 2 teaspoons garlic, minced
- 2 teaspoons dried basil
- 1/ 2 teaspoon ginger powder
- 1 tablespoon soy sauce
- 2 teaspoons sriracha
- Handful spinach
- 1 tablespoon maple syrup, or a squeeze of orange juice
- Salt, to taste
- Black pepper, to taste
Method
Step 1
Heat oil in a large saucepan over medium heat. Sauté onion and mushrooms until softened, 3-5 minutes. Add cannellini beans, zucchini, garlic, ginger and dried basil. Sauté for 2-3 minutes, until zucchini is soft. Add soy sauce, sriracha and spinach. Stir to combine and let liquid cook off.
Step 2
Remove from heat and add maple syrup. Season with salt and pepper to taste.