Lemon and Mushroom Flageolet Beans
Lemon and Mushroom Flageolet Beans
Ingredients
- 2 shallots, finely chopped
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) vegetable oil
- 227 g of brown button mushrooms, quartered
- 1/2 cup (125 ml) white wine
- 2 cans 14 oz (398 ml) flageolet or white kidney beans, rinsed and drained
- 75g prosciutto, diced
- 100g grated Monterey Jack, diced
- Grated zest of half a lemon
- 1 teaspoon (5 ml) balsamic vinegar
- 1/8 teaspoon (0.5 ml) salt onion
- 1/8 teaspoon (0.5 ml) garlic salt
- Pepper
- 1 tbsp (15 ml) fresh oregano, finely chopped
Instructions
- In a skillet, brown the shallots in the butter and oil over low heat for a few minutes. On high heat, add the mushrooms and brown. Add the wine and reduce by half, stirring occasionally.
- Add the beans and cook for 3 to 4 minutes. Remove from the heat and add the remaining ingredients. Blend well. Serve hot or cold. This dish will gain in flavour after 1 or 2 hours. Serve with fish, lamb and poultry.
Lemon and Mushroom Flageolet Beans