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Wild Mushroom Baked Beans



  • 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
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  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 1 to 2 minutes longer.
  3. Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.
  4. Bake, uncovered, at 350 for 45 minutes; sprinkle with parsley before serving, if desired.

Yield: 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

Recipe credit: Bean Education & Awareness Network


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