This recipe is adapted from a recipe for garbanzo stroganoff. I have used pinto beans and lima (butter) beans which I am allowed as they agglutinate breast cancer cells. Canellini or borlotti would probably work OK too but I'm not sure about black-eye beans.

For one:
ingredients
1 onion sliced thin (this is much more onion than dividing the original recipe by 4, but I think it needs it)
2oz mushrooms sliced thin
whatever oil or fat you want to use: I have used ghee or olive oil
half a can of pinto beans
tablespoon of stock or water (I save cooking water from veg to use as stock)
good dash of tamari
good grating of nutmeg
pinch of mustard powder
tablespoon lemon juice (original recipe called for wine vinegar, white wine would also work as in beef stroganoff)
2 tablespoons soya yoghurt (dairy yoghurt is fine if you are not dairy free)

Method
1. Sweat the onions & mushrooms down in the oil. Onions take longer than mushrooms.

2. Add all the other ingredients except the yoghurt.

3. Put lid on and simmer for about 10 minutes (check: it should not get so dry it burns onto the pan - keep the heat low & add a drop pf water if necessary). Onions should be nice & tender by now.

4. Turn heat as low as possible. Stir yoghurt in quickly & just about warm it through. Do not allow to boil.

Beef stroganoff is traditionally served with rice or noodles, and the original of this recipe also calls for these accompaniments. It would go nicely with rice noodles, more healthily with brown basmati rice. I think it is fine on its own with a salad or a pile of green veg.