Wild Mushroom Baked Beans

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Source: Mommy Logan

  • 3 1/2 oz shiitake mushrooms, sliced
  • 8 oz baby portobello mushrooms, sliced
  • 1 cup onion, chopped
  • 2 tsp garlic, minced
  • 2 tbs olive oil
  • 2 tbs flour
  • 15 oz pinto beans, rinsed and drained
  • 15 oz red kidney beans, rinsed and drained
  • 15 oz great northern beans, rinsed and drained
  • 1 1/2 cups vegetable broth
  • 3/4 tsp dried thyme

Saute mushrooms, onion, and garlic in oil until tender -- 8 to 10 minutes. Add flour and cook 1 to 2 minutes longer.

Combine beans and vegetable broth and add to mushroom mixture.

Place in 2 qt casserole. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with parsley before serving.

May substitute any beans available or cook from dry beans. 15 oz = 1 1/2 cups cooked.