Recipe: Mushroom Baked Beans

Mushroom Baked Beans

1 package (3.5 ounces) shiitake mushrooms, sliced*
1 package (8 ounces) baby bella mushrooms, sliced*
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
Finely chopped parsley

Saute mushrooms, onion, and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer.

Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.

Bake, uncovered, at 350F. for 45 minutes; sprinkle with parsley before serving.

*TIP: Any desired mushroom can be used in this recipe.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 main-dish servings (about 1 cup each)
or 12 side-dish servings (about 1/2 cup each)
Source: The American Dry Bean Board