Wild Mushroom Baked Beans |
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Source: Bean Education & Awareness Network
3 1/2 ounces shiitake mushrooms, sliced
8 ounces baby portobello mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 (15 ounce) can pinto beans or 1 1/2 cups cooked
dry-packaged pinto beans, rinsed and drained
1 (15 ounce) can great northern beans or
1 1/2 cups cooked dry-packaged great
northern beans, rinsed and drained
1 (15 ounce) 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 teaspoon dried thyme leaves
Finely chopped parsley, optional garnish
Preheat oven to 350 degrees F.
Saut?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.
Makes 6 main-dish servings (about 1 cup each).
Nutritional information: 321 calories, 6 grams fat, 50 grams carbohydrate, 530 milligrams sodium, 14 g protein, 14 grams fiber