Mediterranean White Beans with Sun Dried Tomatoes, Mushrooms, Garlic and Thyme (vegan, gluten free)

By ChefShanaRachel
March 21, 2011
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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
  1. Heat a saute pan over medium heat. When hot, add a sprinkle of salt. After 30 seconds, add oil or stock.
  2. 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.
  3. Serve hot.

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