Beans for Life

If you are looking for meal with a pile of warm veggies and loaded with flavor, you must try this Two Bean Skillet by . Bonus – it is great for every season!

INGREDIENTS
o 2 tablespoons extra virgin olive oil
o 8 ounces baby Bella mushrooms, sliced
o 1 1/2 cups diced yellow onion (about 1 large onion)
o 4 cloves garlic, minced
o 3/4 cup drained and chopped oil-packed sun-dried tomatoes
o ½ cup dry white wine (or more vegetable stock)
o ½ cup vegetable stock
o 2- 14.5 ounce cans fire-roasted diced tomatoes
o 1- 14.5 ounce can great northern beans, drained and rinsed
o 1-14.5 ounce can pinto beans, drained and rinsed
o 1- 14.5 ounce can quartered artichoke hearts, rinsed and chopped
o 1 teaspoon kosher salt
o 1/2 teaspoon black pepper
o 1 teaspoon dried oregano
o 1/2 teaspoon dried thyme
o ¼ teaspoon crushed red pepper flakes (optional)
o Parsley for garnish

INSTRUCTIONS
o Heat the oil in a 12-inch cast iron skillet set over medium-high heat until shimmering. add the mushrooms to the pan and sauté until golden brown.
o Add onions and cook for 5 minutes longer or until the onions are translucent and tender. Reduce the heat to medium.
o Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
o Add the white wine and vegetable stock to the pan. Let cook for 1 minutes, scraping up any brown bits off the bottom of the pan with a wood spoon.
o Add the diced tomatoes, beans, artichoke hearts, salt, pepper, oregano, thyme, and red pepper. Let cook, stirring occasionally for 15 minutes.
o Garnish with chopped parsley and serve with crusty bread.

Two Bean Skillet > https://bit.ly/3wZkkF8