Marsala and Cannellini Bean with Mushroom -

This makes a wonderful lunch or easy dinner over some sour dough or with a chunk of bread or green salad on the side you are happy. This recipe came about while I was making a Marsala and Chicken dish for dinner one night.

I decided to make the same thing but with beans for my daughter who is vegetarian and since we love cannellini beans anyway we all had them as a side dish too. I have also made it for lunch layered on fresh sourdough and is very sustaining and tasty.

Ingredients:

200g Button Mushrooms (or favourite kind) sliced

20g Butter

1 can of Cannellini Beans drained

1/3 cup Marsala

1/3 cup Cream

Salt & Pepper to taste

Method:

Turn on oven, for 180 degrees (moderate heat)

Melt butter in pan (I use cast iron as will later go in oven to bake) layer mushroom over butter and gently brown on low to moderate heat. Try not to crowd the mushroom they cook better if not on top of each other but side by side…

Once browned and looks good turn mushrooms over to cook the other side. Once nice and brown pour in drained beans and let fry for five minutes.

Add marsala and cook for five minutes in the liquid. Gently pour over cream. Add salt and pepper if desired…

Try not to stir just leave to thicken. After another five minutes of cooking turn the heat off and put the dish in the oven and cook on moderate heat (180 degrees) for fifteen minutes until beans are nicely browned and has a golden hue to the dish.

Careful to use a glove to take out of the oven as handle will be hot, but let sit and rest while you create a little salad or toast some bread….if using a cast iron pan it will stay nice and hot.

Enjoy.