Crimini and White Bean Stew

INGREDIENTS

• 2 tablespoons olive oil
• 1 pound Modern fresh crimini mushrooms, cleaned, trimmed and sliced (about 5 cups)
• 1 cup chopped onion
• 2 teaspoons fresh or 3/4 teaspoon dried thyme leaves, crushed
• 1 teaspoon finely chopped garlic
• 2 cans (14 ounces each) ready-to-serve vegetable broth
• 1 can (14-1/2 ounces) stewed tomatoes, cut into bite-sized pieces
• 1/4 cup dry white wine or water
• 2 cans (15 1/2 ounces each) white (cannellini) beans, drained

INSTRUCTIONS

The canned beans in this recipe may be replaced with 3 cups cooked dried white beans. Beans freeze very well. Why not cook several pounds at once and freeze them in 1-cup portions ready to add to recipes like this one.

In Dutch oven or large skillet, heat oil. Add mushrooms, onion, thyme and garlic; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes. Add vegetable broth, tomatoes with their liquid and the wine; bring to a boil, cover and simmer to blend flavors, about 15 minutes. In small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot. Serve immediately with mound of steamed rice, if desired.

Yield: 4 servings (7 cups)