Sautéed kidney beans and mushrooms (lactose free)

Ingredients

• 450 g Kidney beans, can, drained, rinsed
• 120 g Mushrooms, stems trimmed, removed
• 120 g Shiitake mushrooms, stems trimmed, halved
• 2 tbsp Unsalted butter, lactose free
• 1 pcs Shallot, raw, sliced into 0.5cm rings
• 1/2 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground

Method

1. Heat butter in large skillet over medium-high.
2. Add shiitake and white mushrooms and sliced shallots; season with salt and pepper.
3. Cover and cook, until mushrooms release their liquid, for 3 to 5 minutes, stirring occasionally.
4. Uncover, and continue to cook, tossing occasionally until browned, for 8 to 12 more minutes.
5. Add drained can of kidney beans; cook just to heat through, for 1 to 2 minutes.
6. Serve immediately.