Under 30 min
Inspired by thewanderlustkitchen.com
Under 30 min
Ingredients
for 4 servings
- olive oil, to taste
- ½ large yellow onion, diced
-
1 cup mushroom, diced (75 g) -
½ cup sun-dried tomato, drained (100 g) - 3 cloves garlic, minced
-
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained (425 g) -
15 oz fire-roasted tomato, 1 can (425 g) -
15 oz artichoke heart, 1 can, drained (425 g) -
2 tablespoons balsamic vinegar -
1 tablespoon honey -
1 teaspoon dried oregano -
1 teaspoon dried thyme - salt, to taste
- pepper, to taste
- fresh basil, thinly sliced, for garnish
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Preparation
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
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Tips
1 of
4
-
emmcarpp
Added goat cheese crumbles to add a little extra flavor
2018-06-19T02:08:52Z Helpful (6) -
Tiffany Saboo
Added some Parm. Great recipe. I would make again.
2018-07-25T19:22:09Z Helpful (3) -
Michelle Yates
I didn’t have any honey and it still tasted great. I also added goat cheese and capers ✅✅✅
2019-01-05T19:02:12Z Helpful (2) -
katzim98
You can also use courgette instead of an artishoke heart. Then you need to put in the courgette before the onion and mushrooms. Delicious! ☺️
2018-12-29T18:35:13Z Helpful (2)
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