Portabella and White Bean Cassoulet
Adapted by: Susan Voisin
Serves 4
6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
3 large cloves garlic, chopped
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and rinsed
if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté the
mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the
garlic and continue to cook, stirring, for another minute. Do not allow
the garlic to brown. Add tomatoes,
mushrooms, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil.
Add onions and salt and pepper to taste. Return to a boil, cover and simmer over
low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
Mix in the beans, and simmer over low to medium heat until beans are warmed
through, about 5 minutes. Add water, if necessary, to keep ingredients moist.
Adjust seasonings and serve.
Adapted from a recipe at http://www.coopfoodstore.com/.
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