Portabella and White Bean Cassoulet



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


★★★★★ 1 vote

15 Min
25 Min


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

How to Make Portabella and White Bean Cassoulet


  • 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.
  • 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.
  • 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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About Portabella and White Bean Cassoulet

Course/Dish: Bean Soups
Other Tag: Healthy

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