Pbenjay's Blog

Tuscan Beans with Basil Pesto & Mushrooms

Oh what a dinner we had last night! YES, I’m bragging because I made two dishes and they went together nicely and were delicious!  I made the Tuscan bean dish which I think was meant to be a side dish but was so hearty,  it could easily be a Sunday night supper with a baguette.  The other dish was Butternut Squash Farrotto, which is essentially a risotto and I will post that another day.

TUSCAN BEANS with BASIL PESTO & MUSHROOMS

INGREDIENTS:

2 TBS olive oil

1 small onion, chopped

1 pkg (10 oz) of whole Baby Bella mushroooms, stemmed and quartered

2 cloves of garlic minced

1/2 cup dry white wine

1/2 cup Vegetable broth ( I used chicken broth)

2 cans of Wegman’s Tuscan Cannellini Beans (they’re large)

1 jar of Basil Pesto sauce (7 oz)

1 pkg (6 oz) baby spinach

Salt and Pepper

2 TBS grated Parmigiano-Reggiano

DIRECTIONS:

Heat oil in large nonstick pan on MED, add onions.  Cook, stirring 3-4 minutes until golden.

Add mushrooms and garlic.  Cook, stirring about 5 min. until mushrooms soften.  Add wine, cook, stirring 8-10 min. until liquid reduced by half.

Add broth and beans, bring to a simmer. Add pesto and spinach.  Cook, stirring 2-3 minutes until spinach wilts.

Season to taste with salt and pepper.  Sprinkle with cheese.

Recipe from Wegman’s Menu Magazine, Fall 2014 issue

*  The dish was soupier than I thought it would be so I served it in bowls along side the risotto.