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White Bean Tomato And Mushroom Casserole

Healthycooking's picture
Ingredients
  Dried white beans 1 Cup (16 tbs)
  Cold water 2 1⁄2 Cup (40 tbs)
  Canned crushed tomatoes 14 Ounce (1 Can)
  Olive oil/Canola oil 2 Tablespoon
  Mushrooms 8 Ounce, halved
  Onions 2 Large, sliced
  Garlic 2 Clove (10 gm), finely chopped
  Chopped fresh basil/1 1/2 teaspoons dried basil 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 375°F before baking.
2) In a large bowl, soak white beans in cold water and keep aside for at least 8 hours or a whole night after covering the bowl with a plate. Else follow the quick-soak method.

MAKING
3) On the following day, drain beans and keep aside.
4) In a flameproof casserole, bring a mixture of cold water, tomatoes and beans to a boil.
5) Stir occasionally and boil the mixture for 10 minutes.
6) Cover the casserole and bake in the preheated oven for 2 1/2 to 3 hours,stirring only when needed, until the beans are soft when checked with a fork but not mushy and has absorbed most of the liquid.
7) In a large nonstick skillet, over moderate heat, heat oil and sauté mushrooms, onions, and garlic for about 5 minutes until soft.
8) Add vegetables to the bean mixture using a slotted spoon after removing them from the casserole.
9) Sprinkle with chopped basil and salt and pepper to taste.

SERVING
10) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
6

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