Wild Mushroom Baked Beans Recipe #2
Ingredients:
- 3 1/2 oz. shiitake mushrooms, sliced
- 8 oz. baby portobello mushrooms, sliced
- 1 cup chopped onion
- 2 tsp minced garlic
- 2 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 1 - 15 oz. can pinto beans or 1 1/2 cups cooked dry-packaged pinto beans, rinsed and drained
- 1 - 15 oz. can great northern beans or 1 1/2 cups cooked dry-packaged great northern beans, rinsed and drained
- 1 - 15 oz. can red kidney beans or 1 1/2 cups cooked dry-packaged red kidney beans, rinsed and drained
- 1 1/2 cups dry white wine or vegetable broth
- 3/4 tsp dried thyme leaves
- Finely chopped parsley, optional garnish
Preparation:
Preheat oven to 350° F.
Sauté mushrooms, onion and garlic in olive oil in a large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer.
Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.
Bake, uncovered, at 350° For 45 minutes; sprinkle with parsley before serving, if desired.
Servings: 6Source: Bean Education & Awareness Network
Submitted by: Recipe Group Member
Date:
