Ingredients
¼ cup extra virgin olive oil1/4 red onion, thinly sliced
1 garlic clove, minced
8 ounces thinly sliced cremini mushrooms
1 15-ounce can cannellini beans, drained
1 14.5-ounce can plum tomatoes, chopped
¼ teaspoon dry red pepper flakes
1 teaspoon dried oregano
½ teaspoon kosher salt
1 pound fresh baby spinach, chopped
6 ounces crumbled feta cheese
Directions
In a large skillet over medium high heat add oil and garlic. Cook until fragrant. Add onions and mushrooms and sauté until mushrooms are tender.Add beans, chopped tomatoes, red pepper flakes, and oregano. Cook for five minutes to combine flavors and to reduce any liquid.
Add spinach and cook just until it wilts. Add feta and cook just long enough to heat it through. Season with salt and pepper and serve warm.
Cannelli Bean & Veggie Ragout
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Oleh
Rachid Haddadi
