Here's a new idea for baked beans: add shiitake and baby Portobello mushrooms. This recipe also uses three varieties of beans—pinto, red kidney and Great Northern.
1 package (3.5-oz.) shiitake mushrooms, sliced
1 package (8-oz.) baby portabello mushrooms, sliced
1 cup chopped onion
2 tsp. minced garlic
2 tbsp. olive oil
2 tbsp. flour
1 can (15-oz.) pinto beans or 1 1⁄2 cups cooked dry-packaged pinto beans, rinsed drained
1 can (15-oz.) Great Northern beans or 11⁄2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15-oz.) red kidney beans or 11⁄2 cups cooked dry-packaged red kidney beans, rinsed drained
1 1⁄2 cups dry white wine or vegetable broth
3⁄4 tsp. dried thyme leaves
Finely chopped parsley
- Sauté mushrooms, onion, and garlic in olive oil in large skillet until tender, 8-10 min. Stir in flour; cook 1-2 min. longer.
- Combine mushroom mixture and remaining ingredients, except parsley, in 2-qt. casserole.
- Bake uncovered at 350° F for 45 min.; sprinkle with parsley before serving.
Tip: Any desired wild or domestic mushrooms can be used in this recipe.