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Author Notes: When my children all became vegetarians/ vegans over a period of several months I decided to address main dishes so that we could all sit down at dinner without me making several options. This one is a favorite and we eat it year round. If you have a meat lover you can add chicken or pork sausage on the side. I serve this with a tossed salad and a wonderful crusty bread. —S. M. Gillen
Serves six easily
- One pound small white beans
- 1 large white onion, diced
- 4 Carrots, peeled and diced
- 2 ribs of celery, diced
- 8 ounces any type of mushroom, sliced
- 1 28 ounce can crushed tomatoes
- 3 cups Low sodium vegetable or chicken stock
- 3/4 cup good quality dry red wine
- 1 teaspoon crushed red pepper flakes
- 1 sprig rosemary
- 2 tablespoons olive oil
- 2 cloves garlic, minced or chopped
- Prepare the beans according to package instructions. These can be made the day before and set aside.
- Preheat oven 350 degrees. In a large Dutch oven or similar heavy lidded pot add the olive oil, garlic, carrots, celery, onions, mushrooms. Add a pinch of salt and pepper. Toss to coat. Cook covered 35- 45 minutes. Check at the 20 minute mark to stir.
- When vegetables are tender, remove from oven and add the wine, stock, tomatoes, rosemary, and red pepper flakes. Stir together and scrape any browned bits from bottom and sides of pot. Return to oven for 20 minutes.
- Remove from oven and stir in the cooked white beans. Return to oven just until beans are heated through, approx. 15-20 minutes.
- Remove any rosemary sprigs you see. Serve with grated parmesan or romano cheese. This is even better the next day.
- This recipe was entered in the contest for Your Best Cheap Feast