portabella and white bean cassoulet
(1 rating)
This is a great low cal recipe that is easy and quick to make. Enjoy.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For portabella and white bean cassoulet
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6-8 ozportabella mushrooms chopped in 1/2 inch pieces
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3 lgcloves of garlic either roasted or chopped
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2 cdiced tomatoes or 14oz can
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1 tspthyme, dried
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1 tsprosemary, dried
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1bay leaf
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1 mdonion chopped
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4 cor 2 14 oz cans of navy or great northern beans drained and rinsed
How To Make portabella and white bean cassoulet
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1Heat a large non-stick skillet or pot over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the garlic and continue to cook, stirring, for another minute. Do not allow the garlic to brown.
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2Add tomatoes, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions and salt and pepper to taste. Return to a boil, cover and simmer over low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
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3Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes. Add water, if necessary, to keep ingredients moist. Adjust seasonings and serve.
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