White Bean Tomato And Mushroom Casserole Recipe
Summary
Preparation Time15 MinCooking Time2 Hr 30 Min
Ready In2 Hr 45 MinDifficulty LevelMedium
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| White beans | 1 Cup (16 tbs), dried | |
| Cold water | 2 1/2 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), crushed | |
| 2 tablespoons olive or canola oil | ||
| Mushrooms | 8 Ounce, halved | |
| Onions | 2 Large, sliced | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Chopped basil | 1/4 Cup (16 tbs), dried | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1) Preheat the oven to 375°F before baking.
2) In a large bowl, soak white beans in cold water and keep aside for at least 8 hours or a whole night after covering the bowl with a plate. Else follow the quick-soak method.
MAKING
3) On the following day, drain beans and keep aside.
4) In a flameproof casserole, bring a mixture of cold water, tomatoes and beans to a boil.
5) Stir occasionally and boil the mixture for 10 minutes.
6) Cover the casserole and bake in the preheated oven for 2 1/2 to 3 hours,stirring only when needed, until the beans are soft when checked with a fork but not mushy and has absorbed most of the liquid.
7) In a large nonstick skillet, over moderate heat, heat oil and sauté mushrooms, onions, and garlic for about 5 minutes until soft.
8) Add vegetables to the bean mixture using a slotted spoon after removing them from the casserole.
9) Sprinkle with chopped basil and salt and pepper to taste.
SERVING
10) Serve hot.
1) Preheat the oven to 375°F before baking.
2) In a large bowl, soak white beans in cold water and keep aside for at least 8 hours or a whole night after covering the bowl with a plate. Else follow the quick-soak method.
MAKING
3) On the following day, drain beans and keep aside.
4) In a flameproof casserole, bring a mixture of cold water, tomatoes and beans to a boil.
5) Stir occasionally and boil the mixture for 10 minutes.
6) Cover the casserole and bake in the preheated oven for 2 1/2 to 3 hours,stirring only when needed, until the beans are soft when checked with a fork but not mushy and has absorbed most of the liquid.
7) In a large nonstick skillet, over moderate heat, heat oil and sauté mushrooms, onions, and garlic for about 5 minutes until soft.
8) Add vegetables to the bean mixture using a slotted spoon after removing them from the casserole.
9) Sprinkle with chopped basil and salt and pepper to taste.
SERVING
10) Serve hot.
Chef
