Wild Mushroom Baked Beans

Bean Recipes
Wild Mushroom Baked Beans
By The Bean Education & Awareness Network (B.E.A.N.)
Apr 19, 2008, 15:55

� B.E.A.N.

Makes 6 main-dish servings (about 1 cup each)
or 12 side-dish servings (about 1/2 cup each)

1 package (3.5 ounces) shiitake mushrooms, sliced
1 package (8 ounces) baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
Finely chopped parsley

Preparation

1. Sauté mushrooms, onion, and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer.

2. Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.

3. Bake, uncovered, at 350° F. for 45 minutes; sprinkle with parsley before serving.
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TIP: Any desired wild or domestic mushroom can be used in this recipe.
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NOTES:
Any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information? Click here.

Nutrient Information

Per Serving: Calories 321; Fat 6g; % Calories from Fat 14; Calcium 108mg; Carbohydrate 50g; Folate 170mcg; Sodium 520mg; Protein 14g; Dietary Fiber 14g; Cholesterol 0mg

Source: Bean Education & Awareness Network (B.E.A.N.)