Bean and Mushroom Stew
Course
Serves 4
Although this dish can be eaten on its own, it would be delicious over brown rice.
Ingredients
Instructions
In a large saucepan, heat olive oil over medium high heat. Cook mushrooms, onion, garlic and thyme until onion is tender and mushrooms are slightly golden (about 7 minutes).
Add chicken broth, tomatoes and wine and bring to a boil. Cover and simmer for about 35 additional minutes.
In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot.
Serve immediately with a side of cooked long grain rice, if desired.
Kelli ()
My husband (whose just over his last flare up with diverticulitis,) LOVES this. He definitely wants us to make it one of our staple meals!
Gene ()
Thank you so much, That was perfect,
Just what the doctor ordered.
Gene Summers ()
Thank you so much, That was perfect,
Just what the doctor ordered.
Edwina ()
Will substitute garden green beans for cannellini
Evan ()
Amazing dish. I didn’t add white wine & I used fresh thyme & vegetable stock instead. It was an adjustment to the recipe, but it was incredibly tasty.