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Author Notes: Who knew this dish would be such a hit? Easy to make fairly quick fix.
Makes 3 cups
- 2 cups cannellini beans, cooked
- 1 portobello mushroom cap, small dice
- 1/4 cup sun dried tomatoes, small diced
- 1 medium garlic clove, minced
- 2 tablespoons fresh thyme, leaves removed from stem and minced
- 2 tablespoons extra virgin olive oil or 1/4 cup veggie stock for sauteing
- salt, to taste
- Heat a saute pan over medium heat. When hot, add a sprinkle of salt. After 30 seconds, add oil or stock.
- Add mushrooms. Saute until they start to change color. Add sun dried tomatoes and garlic. When garlic is fragrant, add beans. Stir to coat. Add thyme and a pinch of salt.
- Serve hot.