with Cannellini Beans, Artichoke, and Mushrooms
It’s finally feeling like Autumn here in Texas! No more hundred degree days, school is back in session, I’m burning pumpkin candles religiously, and I’ve even done some fall wardrobe shopping (although it’s still just a little too warm to wear any of it yet). I spent the summer this year focusing on our new home and still can’t believe it’s our new reality! There is still no office furniture, hence I’ve been offline for *ahem* a while… But I’m back at it! I’ve still been cooking and experimenting with new recipes, and I’m ready to share again.
I love the rustic flavors of this Italian-inspired dish. It somehow feels like a warm welcome into autumn and goodbye to the last days of summer. This dish is incredibly easy to make, so it’s great for beginners or when you’re short on time but want to eat healthy. I made my own sundried tomatoes for this recipe, however you can purchase them at the grocery store as well.
- 4 tbsp Extra Virgin Olive Oil
- 2 cups Crimini Mushrooms, quartered
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 cup Sun-dried Tomatoes (or 5 tomatoes sun-dried in the oven. See recipe below)
- 2 14 oz cans Cannellini Beans
- 2 14 oz cans Quartered Artichoke Hearts
- 1 cup Vegetable Broth
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Basil
- 1 tsp Parsley
In a large, deep skillet, heat the olive oil over medium heat. Add the mushrooms and brown, about 3-5 minutes, stirring occasionally. Add the diced onion and stir into the mixture. Add the garlic and cook for another 3-5 minutes or until the onion is translucent. Add the remaining ingredients and stir well. Turn the heat down to medium-low or low, and let simmer for 20-25 minutes before serving. Serve with bread.
For the Sun-dried Tomatoes:
Preheat the oven to 300˚. Cut 5 vine-ripened tomatoes into 1-inch chunks and place in a mixing bowl. Drizzle ½ cup Extra Virgin Olive Oil over the top, as well as 1 tsp salt and freshly cracked pepper. Stir well and dump onto a baking sheet. Place in the oven and let dehydrate for 1 ½ – 2 hours, checking every 30 minutes or so.