This hearty combination of navy beans cooked with sauteéd onions, mushrooms, chicken stock, rapini, rosemary, lemon zest, tomatoes and olives yields a delicious side dish.
6 cups red onion, thinly sliced
6 tbsp. olive oil
6 cups shiitake mushroom caps, halved
6 cups navy beans, cooked
1 1⁄2 cups white wine
1 1⁄2 cups chicken stock
6 cups rapini, blanched and chopped
1 tbsp. fresh rosemary, minced
2 tbsp. lemon zest, grated
3⁄4 cup black olives, halved
3 cups cherry tomatoes, roasted
1. In a large skillet over medium-high heat, sauté onion in oil until soft and golden. Add mushrooms and continue to cook, 5 min. or until tender.
2. Add cooked beans and wine. Bring to a boil and reduce to a glaze, about 3 min.
3. Add chicken stock, rapini, rosemary, lemon zest and olives. Bring to a boil again, reduce heat and simmer about 5 min. Add tomatoes and stir gently. Season to taste and serve.