Lenten Bean Dishes with Mushrooms

For a fasting person there is nothing more nutritious than beans with mushrooms. Although she has been preparing for a long time, the way out of this situation eat: before cooking a dish of beans, pour it with water and leave overnight. Soaked beans will be boiled the next day much faster.

Beans are suitable for all dishes: salads, stews, soups, bean paste, pastes, etc. For example, you can cook lean beans with mushrooms and the addition of all kinds vegetables.

Lenten salad with mushrooms and two kinds of beans

We offer a simple lean salad recipe with mushrooms and beans, which can be cooked with two kinds of legumes.

This is a real find for those who follow a diet.


  • 600 g of fresh champignons;
  • 300 g of string beans;
  • 100 g of red beans;
  • 3 cloves of garlic;
  • green cilantro;
  • sunflower oil for frying;
  • 0.5 tsp black pepper;
  • salt to taste.

Cut champignons into small pieces and fry in sunflower oil 15 min.

Add green beans to the mushrooms and fry for 5-7 minutes on slow fire. Frozen beans should be stewed with mushrooms under closed lid 10 min.

Put the boiled red beans in advance to the chilli and simmer together 5 minutes

Finely chopped garlic, chopped cilantro, black pepper, salt add to beans and mushrooms, stew for 5-7 minutes.

Salad can be served both warm and cold. And fresh mushrooms replace marinated or even forest, from which taste lettuce will become even more interesting.

Lean Soup with Beans and Pickled Mushrooms

Another dish suitable for fasting and diet is lean soup with beans and mushrooms. In time, this dish is easy and just getting ready.

For him we need:

  • 300 g of white beans;
  • 1 can of pickled mushrooms;
  • 4 medium potatoes;
  • 2 onions;
  • 2 carrots;
  • 1.5 tbsp. l wheat flour;
  • 1.5 tsp sweet paprika;
  • 3 pcs. black pepper and allspice;
  • 2 pcs. bay leaf;
  • Salt;
  • 80 g of sunflower oil;
  • a bunch of dill and parsley.

Put the beans left overnight in a saucepan, pour 3 liters of water and cook until half cooked.

Fry wheat flour in a frying pan to a beige color and cool.

Grate raw carrots on a “Korean” grater, and finely chop the onion to cut. Combine the vegetables and put in a hot pan with butter. Fry together until golden, not forgetting all the time stir. At the end add paprika, black and fragrant grains peppers.

Cut peeled, washed potatoes into thin strips and add half-finished beans, boil for 20-30 minutes.

Discard the pickled mushrooms on a sieve to drain the whole marinade, and if there are large individuals, then they must be cut.

Add vegetables, mushrooms, bay leaf to the potato pan, salt to taste and let simmer for 10 minutes.

Dilute toasted flour in 100 g of cold water, add to soup and let it boil for another 10 minutes.

Throw chopped greens into the soup, turn off the heat and let stand on the stove for 20 minutes (to saturate the taste).

Lenten white bean paste with mushrooms

The next recipe will be about lean bean paste and mushrooms. It is prepared very simply, resulting unusually nutritious and delicious. Such an appetizer will be very useful for children.

We will need:

  • 2 tbsp. white boiled beans;
  • 200 g of raw champignons;
  • 2 onions;
  • 20 ml of sunflower oil;
  • 2 cloves of garlic;
  • salt and pepper to taste.

Finely chop the onion, put in a preheated pan with butter and fry over low heat.

Wash the mushrooms, cut into small pieces and add to the onion. Salt the mixture and pepper, mix and simmer for 15 minutes.

Mix the prepared beans with onion and mushroom frying, simmer 5 min and put in a blender. With this tool we grind mass to a homogeneous consistency. Lenten Bean and Mushroom Pate perfect for appetizers or toppings for tartlets.

Lenten canned bean soup with pickled mushrooms

For vegetarians and faithful fasting people, You can also offer to prepare lean soup from canned beans with mushrooms. Its preparation will require a minimum time and effort, since the beans are ready.

  • 1 can of canned beans;
  • 1 can of pickled mushrooms;
  • 3 pcs. potatoes;
  • 1 medium carrot;
  • 2 pcs. onions;
  • 3 cloves of garlic;
  • a bunch of dill or parsley (you can all together);
  • 30 ml of sunflower oil;
  • salt to taste.

Peel and chop potatoes, put in boiling water and cook for 20 minutes.

Finely chop the onion and send to the pan for passerovki.

Peel, wash and grate carrots on a “Korean” grater. Put to the onion and fry until golden brown.

Beans from a jar with liquid pour into potatoes, give simmer for 10 minutes and add onions with carrots.

Drain the mushrooms from the liquid and send to the soup. Let it boil for 15 minutes and add garlic crushed through a press into it. Mix well turn off the heat and leave on the stove for 20 minutes.

After that, lean canned bean soup with mushrooms can be poured into portioned plates and sprinkled with herbs.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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