Paprika Mushrooms with Creamy Butter Beans

• 250 gchestnut mushrooms, halved or quartered if large
• 150 gred pepper, cut into 2 cm pieces
• 100 gonion, cut into slim wedges
• 15 mlrapeseed oil, divided
• Fine salt, to taste
• Black pepper, to taste
• 240 gtinned butter beans, drained and rinsed
• 8 ggarlic, finely grated
• 4 gsweet paprika
• 1 gsmoked paprika
• 20 gtomato purée
• 180 mlwater
• 60 gsoured cream
• 100 gwhite bread, cut into two thick slices

Method

1. 1Toss the mushrooms, red pepper and onion with 10 ml rapeseed oil, a little salt and black pepper. Heat a 6 litre air fryer to 190°C for about 3 minutes, until at temperature.
2. 2Spread the vegetables loosely in the basket, no deeper than about 3 cm. If they are tightly packed, use two batches and add 18 minutes. Air-fry for 16–18 minutes, shaking after 8 minutes, until the mushrooms have browned edges and the peppers are soft.
3. 3While the vegetables cook, heat the remaining 5 ml oil in a 22 cm saucepan over a medium-low heat. Stir in the garlic for 30 seconds, then both paprikas and the tomato purée for another 30 seconds. Keep stirring so the paprika smells fragrant without turning dark.
4. 4Pour in the water and add the butter beans. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally. Crush a spoonful of beans against the pan to thicken the liquid until it lightly coats the others.
5. 5Tip the cooked vegetables into a warm bowl. Put the bread in the air fryer basket and toast at 190°C for 2–3 minutes until the edges are crisp; check after 2 minutes because air fryers brown bread quickly.
6. 6Take the bean pan off the heat. Stir a spoonful of its warm liquid into the soured cream, then fold the loosened cream back into the beans. Add most of the roasted vegetables and their juices, keeping a few browned pieces for the top. Taste and adjust the seasoning; avoid boiling once the cream is added.
7. 7Spoon into two shallow bowls and tumble the remaining roasted vegetables over the top. Serve with a slice of toast each for scooping up the beans and sauce.

Per serving

kcal

422

protein

21g

fibre

15.6g

carbs

53.8g

fat

15.3g