portabella and white bean cassoulet

Name: Portabella and White Bean Cassoulet
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 6-8 ounce(s) portabella mushrooms chopped in 1/2 inch pieces; 3 large cloves of garlic either roasted or chopped; 2 cup(s) diced tomatoes or 14oz can; 1 teaspoon(s) thyme, dried; 1 teaspoon(s) rosemary, dried; 1 - bay leaf; 1 medium onion chopped; 4 cup(s) or 2 14 oz cans of navy or great northern beans drained and rinsed

(1 RATING)

42 Pinches 1 Photo

SK H

Salt Life, FL

Updated on Aug 30, 2011

This is a great low cal recipe that is easy and quick to make. Enjoy.

Rate

prep time 15 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

6-8 ounces portabella mushrooms chopped in 1/2 inch pieces
3 large cloves of garlic either roasted or chopped
2 cups diced tomatoes or 14oz can
1 teaspoon thyme, dried
1 teaspoon rosemary, dried
1 - bay leaf
1 medium onion chopped
4 cups or 2 14 oz cans of navy or great northern beans drained and rinsed

How To Make portabella and white bean cassoulet

Step 1

Heat 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.

Step 2

Add 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.
Step 3

Mix 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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