Tuscan White Bean Skillet With Tomatoes, Mushrooms, And Artichokes

Tuscan White Bean Skillet With Tomatoes, Mushrooms, And Artichokes

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 8 ounces brown mushrooms, sliced
• 1 1/2 cups diced yellow onion (about 1 large onion)
• 3 cloves garlic, minced
• 2/3 cup drained and chopped oil-packed sun dried tomatoes
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 2 (14.5-ounce) cans drained and rinsed Cannelini beans
• 1 (14.5-ounce) can quartered artichoke hearts, rained
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon sugar
• Parsley for garnish

Instructions

1. Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering.
2. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
3. Add the remaining tablespoon of oil to the pan; add the onions and saute until lightly browned, about 3 minutes.

Full read at http://bit.ly/2WNzDU7

Bagikan ke Facebook