One Pot Autumn Bean Dinner

By Mike_67

Ingredients

• 2 (15 ounce) cans cannellini beans
• 1 teaspoon olive oil
• 1 pound mushrooms, sliced
• 1 yellow onion, diced
• 1 celery stalk, diced
• 2 large carrots, diced
• 6 garlic cloves, minced
• 1 cup dry red wine
• 1 cup chicken broth
• 1 tablespoon liquid smoke
• 14.5 ounce can chopped tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• Salt and freshly ground pepper, to taste
• 1 tablespoon grated lemon zest
• 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Sauté mushrooms, onion, celery and carrots in olive oil in 3-quart saucepan, stirring occasionally, until tender. Add garlic and cook 1 to 2 minutes more.

Rinse and drain cannellini beans and add to pot along with wine, broth, liquid smoke, tomatoes, tomato paste, thyme and bay leaf; stir to mix. Cover and simmer for 30 minutes. Season with salt and pepper; remove and discard bay leaf.

Ladle into bowls; garnish with lemon zest and parsley.

Serve with hot sourdough bread with roasted garlic.