Wild Mushroom Baked Beans

Source: Mommy Logan

• 3 1/2 oz shiitake mushrooms, sliced
• 8 oz baby portobello mushrooms, sliced
• 1 cup onion, chopped
• 2 tsp garlic, minced
• 2 tbs olive oil
• 2 tbs flour
• 15 oz pinto beans, rinsed and drained
• 15 oz red kidney beans, rinsed and drained
• 15 oz great northern beans, rinsed and drained
• 1 1/2 cups vegetable broth
• 3/4 tsp dried thyme

Saute mushrooms, onion, and garlic in oil until tender -- 8 to 10 minutes. Add flour and cook 1 to 2 minutes longer.

Combine beans and vegetable broth and add to mushroom mixture.

Place in 2 qt casserole. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with parsley before serving.

May substitute any beans available or cook from dry beans. 15 oz = 1 1/2 cups cooked.