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


  • 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
  • 1
    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


  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.
  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.
  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.

Printable Recipe Card

About Portabella and White Bean Cassoulet

Course/Dish: Bean Soups
Other Tag: Healthy

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