Total Time: 1 hour
Servings: 4 person
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  • 1 small onion chopped
  • 12 ounces sliced mushrooms
  • 3 carrots peeled, halved lengthwise, and cut into 3/4 inch pieces
  • 3 cloves garlic grated with microplane or minced
  • 2 tablespoons olive oil
  • 1 cup water
  • 1 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/3 cup dry sherry
  • 30 ounces great northern beans Two 15 ounce cans

Bread topping

  • 2 tablespoons olive oil
  • 1/2 each french baugette cut into 1/2-inch cubes
  • 3 tablespoons fresh parsley minced


  • preheat oven to 300 Fahrenheit.
  • Heat 2 tablespoons of olive oil in large pan. Add mushrooms. Season with salt and pepper. Cook, stirring occasionally, until browned (about 5 minutes)
  • Meanwhile, In a small bowl, stir flour into 1 cup water until combined and all lumps are removed. Set aside for later use.
  • Reduce the pan’s heat to medium. Add onion and cook, stirring occasionally, until translucent (about 5 minutes). 

Prepare the bread topping while the onions are cooking

  • In a medium bowl,  toss bread, parsley, and oil. Mix to coat. Season with salt and pepper. Set aside.
  • Once the onions are translucent, Reduce the pan's heat once again to medium-low, add garlic, tomato paste and thyme. Stir until well combined, about a minute. Add sherry. Cook, scraping up browned bits.
  • Add beans, with their liquid, carrots and flour mixture. Bring to boil over high heat. 
  • Remove pan from heat. Taste, and adjust seasoning with salt and pepper. Pour bean mixture into a casserole dish. Top with the bread mix. 
  • Bake uncovered in the oven 40 minutes, then broil until crumbs are golden brown (about 4 minutes)  Allow to cool, then serve. 


Calories: 560 kcal | Carbohydrates: 64 g