Bean Recipes

Wild Mushroom Baked Beans

No Photo

Yield: 6 main dish servings, about 1 cup each

Ingredients

  • 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

Instructions

  1. Heat oven to 350 degrees F.
  2. Sauté mushrooms, onion and garlic in olive oil in a large skillet until tender, 8 to 10 minutes. Stir in flour; cook for 1 to 2 minutes longer.
  3. Combine mushroom mixture and remaining ingredients, except parsley, in a 2 quart casserole.
  4. Bake, uncovered, for 45 minutes; sprinkle with parsley before serving, if desired.

Nutrition

Per serving: 321 calories, 6g fat, 50g carbohydrate, 530mg sodium, 14g protein, 14g fiber

Attribution

Recipe credit: Bean Education & Awareness Network



God's Rainbow - Noahic Covenant