Spicy Brothy Beans with Mushrooms



The source of heat in this spicy brothy beans with mushrooms is aji rocoto paste – a spicy red pepper paste from Peru. If you can’t find it, substitute crushed red pepper!

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We absolutely love brothy beans because you can modify them pretty endlessly! What I love most about this dish is that brothy beans are not quite a soup, and you can usually throw something together in 20 to 30 minutes. Beyond that, despite the fact that it’s literally a can of beans and some stock, you can make this humble dish look gourmet as heck!

How to Modify Your Brothy Beans:

Aromatics: Swap in aromatics like leeks, fennel, or ginger depending on what flavor profile you’re going for.

Spices: I used aji rocoto molido which is a spicy Peruvian pepper paste, but you can use really any spice profile you like. If you want a more Italian-flavored broth, you can use a Calabrian hot sauce or use crushed red pepper, thyme, and a little rosemary. If you want to go for a more Asian-infused dish, try lemongrass paste, sambal oolek, ginger, and garlic with scallions. You can also do a lemon-dill brothy beans!

Protein: You can add any protein you like. I’ve served brothy beans with a thinly sliced pork chop, lamb chops, sliced chicken breasts, shredded chicken thighs, or shrimp. I’ve made lemon-dill brothy beans and served it with poached fish and it was amazing.

The basic gist is that you want about 3 cups stock to 1 can of beans and from there, you can get as creative as you want!

How to make this Spicy Brothy Beans with Mushrooms:

This recipe is ridiculously easy. All you do is sauté aromatics and mushrooms, add broth or stock, spice it up with the aji rocoto paste, and then simmer. While the broth simmers, you can prepare your garnishes. This recipe is garnished with a poached egg and a simple avocado salad.

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Spicy Brothy Beans with Mushrooms_MidPage

Spicy Brothy Beans with Mushrooms

The source of heat in this spicy brothy beans with mushrooms is aji rocoto paste – a spicy red pepper paste from Peru. If you can't find it, substitute crushed red pepper!
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 3
Calories: 468kcal

Equipment

  • Wide pot
  • Saucepan, if making poached eggs
  • Two ramekins, if making poached eggs

Ingredients

Spicy Brothy Beans with Mushrooms:

  • 2 teaspoons extra virgin olive oil
  • 1/2 small red onion peeled and thinly sliced
  • 8 ounces cremini mushrooms trimmed and sliced
  • 1 tablespoon butter
  • 3 cups vegetable stock
  • 1-2 teaspoons aji rocoto paste or use crushed red pepper, to taste
  • 15 ounce can of white beans such as navy, great northern, or cannellini; drained and rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Poached Eggs (Optional)

  • 2-3 large eggs depends on number of servings; prepare as many eggs as you have guests
  • 1 teaspoon distilled white vinegar

For Serving (Optional):

  • 1 avocado
  • 1/2 small red onion peeled and thinly sliced
  • 1/2 lemon juiced
  • Red pepper flakes
  • Dry parsley flakes

Instructions

Sauté the Aromatics: 

  • Heat the extra virgin olive oil in a wide pan over medium heat. Add the onion and mushrooms and cook, turning occasionally, until well-browned. Season with salt and pepper.

Prepare the Broth: 

  • Melt the butter, if using, into the aromatics. Once frothy, add the vegetable stock and aji rocoto paste (or crushed red pepper) and the beans. Season with salt, pepper, paprika, and garlic powder. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Taste and season again to your preference.

Poach the Eggs:

  • Bring a saucepan of water to a very low boil. Crack one egg into a small sieve over a bowl and strain off the excess whites. Carefully transfer the strained egg to a ramekin. Repeat with the second egg. Once both eggs are strained and in the ramekins, use a wooden spoon to create a small whirlpool in the pot. Carefully tip the egg (keep the ramekin very close to the surface of the water) into the whirlpool. Repeat with the second egg. Allow to poach for 3-5 minutes. Remove from the water and transfer to a plate.

Prepare the Avocado Salad:

  • Peel, pit, and dice the avocado. Transfer to a bowl with the lemon juice and the sliced red onion. Season with salt and pepper.

To Serve:

  • Ladle the beans into bowls. Garnish with avocado and a poached egg. Sprinkle each dish with red pepper flakes and dry parsley. Enjoy!

Nutrition

Calories: 468kcal | Carbohydrates: 51g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 156mg | Potassium: 1499mg | Fiber: 21g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 18mg | Calcium: 150mg | Iron: 5mg

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