Shiitake and White Bean Casserole
1 cup dry white beans
Preheat oven to 350 degrees.
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
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.
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