When you think of beans and mushrooms, you think of sautéed green beans and buttons, don’t you? Maybe with a little parsley or some sesame oil for variation? It’s a lovely side, I make it often. But it’s time to adjust your thinking to a more substantial take on the combination: Vegetarian Mushroom & Cannellini Bean Ragout https://bit.ly/1WI79jS.
Vegetarian Mushroom & Cannellini Bean Ragout
3tbsp olive oil
2 medium onions, chopped
450g Portabellini mushrooms, thinly sliced
4 cloves garlic, minced
4tsp chopped fresh thyme leaves
½tsp freshly ground black pepper
410g tin diced tomatoes, juices included
400g tin cannellini beans, drained and rinsed
1 Heat the olive oil in a large frying pan set over medium heat.
2 Add onions and cook, stirring occasionally, until soft, about 5 minutes.
3 Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes.
4 Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.
5 Stir in beans and cook until beans are warmed through, about 10 minutes.
6 Serve over brown rice or polenta.
7 The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.