Mushrooms—both fresh and dried—lend a meaty texture and flavor to this baked cannellini bean side dish.
½ cup dried mushrooms, such as shiitake or porcini (½ ounce)
¾ cup boiling water
1 tablespoon vegetable oil, such as olive or canola oil
1 large onion, finely chopped
½ pound fresh mushrooms, thinly sliced
2 cans (19 ounces each) cannellini beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
3 tablespoons dark brown sugar
2 tablespoons molasses
1½ teaspoons ground ginger
1. In a small heatproof bowl, combine the dried mushrooms and boiling water, and let stand for 20 minutes or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
2. Preheat the oven to 375°F. In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring frequently, until tender, about 7 minutes.
3. Add the dried mushrooms, fresh mushrooms, and mushroom soaking liquid, and cook until the mushrooms are tender and the liquid has been absorbed, about 5 minutes.
4. Stir in the beans, tomatoes, brown sugar, molasses, and ginger, and bring to a boil. Cover and transfer to the oven. Bake until the beans are piping hot, about 25 minutes. Uncover and bake until the sauce has thickened somewhat and the beans are glossy, about 10 minutes. Makes 8 servings
Good source of: fiber, folate, magnesium, potassium, thiamin
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.