Servings: 4 person
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Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 560 kcal | Carbohydrates: 64 g