Provencal Mushroom and White Bean Stew
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 lb fresh mushrooms, sliced (use 1 box white mushrooms & 1 portobello)
- 1 onion, chopped
- 1 teaspoon minced garlic
- 3⁄4 teaspoon crushed dried thyme (or 2 teaspoons fresh)
- 2 (15 ounce) cans vegetable broth
- 1 (14 1/2 ounce) can stewed tomatoes, chopped (reserve liquid)
- 1⁄4 cup dry white wine
- 2 (15 1/2 ounce) cans cannellini beans, washed & drained
- fresh ground pepper
directions
- In a large saucepan or Dutch oven, heat the oil. Add mushrooms, onion, garlic, and thyme; cook & stir until onion is clear & mushrooms are slightly golden - about ten minutes. Add the broth, tomatoes and their liquid, and wine. Bring to a boil; cover, lower heat, and simmer for about 30 minutes (or more if deeper color & flavor are desired). Remove about one cup beans after draining them & put in a small bowl; mash until smooth. Add to the stew & mix well to thicken. Stir in the remaining whole beans and heat through. Serve hot with fresh ground pepper to taste.
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RECIPE SUBMITTED BY
NancysFancies
United States
<p><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br />Mother of two & married 29 years. I'm sometimes inspired, but cooking is not at the top of my list. Maybe, it's because my friends appreciate my creativity more than my family does! Oh well, such is life...</p>
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