Vegetarian Mushroom & Cannellini Bean Ragout

Ingredients

• 3 Tablespoons Olive Oil
• 2 whole Medium Onions, Chopped
• 16 ounces, weight Crimini Mushrooms, Thinly Sliced
• 4 cloves Garlic, Minced
• 4 teaspoons Chopped Fresh Thyme Leaves
• ½ teaspoons Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper
• 1 can (28 Oz. Size) Diced Tomatoes, Juices Included
• 1 can (14 Oz. Size) Cannellini Beans, Drained And Rinsed
• Brown Rice Or Polenta, To Serve

Preparation Instructions

Heat the olive oil in a large frying pan set over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.

Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes. Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.

Stir in beans and cook until beans are warmed through, about 10 minutes. Serve over brown rice or polenta.