Mediterranean White Beans with Sun Dried Tomatoes, Mushrooms, Garlic and Thyme (vegan, gluten free)

Course Side Dishes

Ingredients in this Recipe

1 medium garlic clove, minced
1 portobello mushroom cap, small dice
1/4 cup sun dried tomatoes, small diced
2 cups cannellini beans, cooked
2 tablespoons extra virgin olive oil or 1/4 cup veggie stock for sauteing
2 tablespoons fresh thyme, leaves removed from stem and minced
salt, to taste

Recipe Preparation

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