Shiitake and white bean casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry white beans |
| 2 | tablespoons | Oregano |
| 1 | Bay leaf | |
| 1 | teaspoon | Olive oil |
| 2 | larges | Onions; diced |
| 5 | Cloves garlic; crushed | |
| ¾ | pounds | Shiitake mushrooms; sliced |
| 1 | large | Eggplant; cut into 1/2\" cubes |
| 1 | 28 oz can crushed tomatoes | |
Directions
Preheat oven to 350 degrees. 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; saute until soft, about 5 minutes. Add shiitakes and eggplant; saute 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, 2 grams of fat per serving. | Recipe by: September 1996 Vegetarian Times Converted by MM_Buster v2.0l.