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Crimini And White Bean Stew


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


Servings 4


Step 1

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.

This recipe yields 4 servings (7 cups).

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