Shiitake and White Bean Casserole

(3 votes)

1 cup dry white beans
2 tablespoons oregano
1 bay leaf
1 teaspoon olive oil
2 large onions, diced
5 cloves garlic, crushed
3/4 pound shiitake mushrooms, sliced
1 large eggplant, cut into 1/2-inch cubes
1 28 ounce can crushed tomatoes

Preheat oven to 350 degrees.

Soak beans 6 hours or overnight. Drain beans. Cover with fresh water and simmer with oregano and bay leaf until soft, about 1 hour.

While beans cook, heat oil in large nonstick skillet. Add onions and garlic; sauté until soft, about 5 minutes. Add shiitakes and eggplant; sauté until slightly softened. Add tomatoes; simmer until eggplant is tender, about 20 minutes. Combine beans and mushroom-eggplant mixture in ovenproof casserole with lid. Bake, covered, until hot and bubbly, about 40 minutes.

Makes 6-8 servings of about 1 cup each.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.