Top view of a white bowl filled with mushrooms, peas, navy beans and bell peppers

Peas and Mushrooms Recipe

Sauteed green peas and mushrooms with navy beans, bell peppers + Spices
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 People
Calories 257kcal
Author Healing Tomato



  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 1/4 cup red onions finely diced
  • 8 oz crimini mushrooms wash, dry and thinly slice them
  • 1/2 cup green peas frozen or fresh
  • 1/2 cup navy beans from a can, thoroughly washed
  • 2 slices roasted bell pepper from a jar, chopped
  • 1 tsp white wine vinegar or sub with lime juice
  • 1.5 tsp salt adjust to taste
  • 1 tsp oregano dried
  • 1 tsp basil dried
  • 1/2 tsp Rosemary optional

For Garnish (Optional)

  • lemon zest
  • cilantro


  • Heat a saute pan or work on medium heat for 30 seconds
  • Add the oil and let it warm up for 30 seconds
  • Add the garlic and cook for 15 seconds
  • Add the red onions and mix well
  • When the red onions have caramelized, add the mushrooms
  • Saute the mushrooms for about 7-10 minutes, until they are cooked
  • Add the frozen peas, do not thaw them
  • Cook the peas until they are not a frozen clump and turned bright green (about 6 minutes)
  • Add the remaining ingredients (except garnish items) and mix well
  • Cook for another 5 minutes and then turn off the heat
  • Garnish and serve


Make sure the mushrooms are thoroughly washed and completely dried before you slice them.  This will ensure that its not watery when cooked


Calories: 257kcal