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 3 votes

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Prep Time: 5

Cook Time: 15

Servings:

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
½ 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
½ 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
½ small red onion peeled and thinly sliced
½ 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

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