Flageolet Beans with Mushrooms, Tomatoes and Gremolata

Name: Flageolet Beans with Mushrooms, Tomatoes and Gremolata
Yield: Serves 4 to 6
Ingredients: Salt and freshly ground pepper; ½ cuplight- or medium-bodied white wine; ⅓ cupfinely chopped shallots or green onions (green and white parts); 3 cupsseeded and diced fresh tomatoes (or substitute canned diced tomatoes, drained); 3 tablespoonsolive oil or butter, or a combination; 3 cupscooked flageolet, baby lima, or great northern beans; ½ cupGremolata; 8 ouncescrimini mushrooms, cut in ¼ -inch dice

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Combined with a salad of mixed greens, this dish makes a wonderful vegetarian meal. I like this recipe both warm and at room temperature. Again, any cooked bean that you like can be used.

Ingredients

3 tablespoonsolive oil or butter, or a combination
8 ouncescrimini mushrooms, cut in ¼ -inch dice

Side dish
Gluten-free
Vegetarian

Method

In a sauté pan, heat 2 tablespoons of the oil and add the mushrooms. Sauté quickly over high heat and toss to brown lightly on all sides. Season with salt and pepper, remove from the pan, and set aside.

Add the remaining tablespoon of oil to the pan along with the shallots and cook over medi