2 tbsp olive oil
700g/1½lb mushrooms, sliced
1 large onion, finely chopped
2 garlic cloves, crushed
2 tbsp plain (all-purpose) flour
150ml/¼ pint/scant ⅔ cup white wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato paste
2 x 400g/14oz cans mixed beans, drained and rinsed
3 tbsp tomato salsa
4 tbsp chopped fresh mint
1 Heat the oil in a large pan over a low heat, then add the mushrooms, onion and garlic and cook for 6–8 minutes until the onion is tender and golden.
2 Add the flour and cook, stirring, for 2 minutes.
3 Add the wine, tomatoes, tomato paste and beans. Bring to the boil, then reduce the heat and simmer gently for 30 minutes or until most of the liquid has reduced.
4 Just before serving, stir in the tomato salsa. Divide among six serving bowls and strew with the mint.