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Tuscan-Style White Beans with Rosemary and Mushrooms

Kathy Patalsky
  • 630 minutes
  • Serves 4

INGREDIENTS

1 cup

dry white beans, I used Cassoulet white beans

5 cups

vegetable broth

4 cloves

garlic

1/2 tsp

fresh rosemary, finely chopped

1 1/2 cups

mushrooms, chopped (hen of the woods used)

3 tbsp

extra virgin olive oil,

2

whole sprigs fresh rosemary (1 for cooking, one for garnish)

3

fresh sage leaves **

1/2 tsp

black pepper, freshly ground

1 tsp

salt (or to taste)

1

bay leaf (optional)

1/4 cup

flat-leaf parsley, finely chopped

**You may use both rosemary and sage or choose one only