Fire Roasted Tomato and Artichoke Bean Skillet
Servings: 8
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Ingredients
- 3 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, julienned
- 3 1/2 cups canned fire roasted diced tomatoes
- 4 1/2 cups canned navy beans, drained and rinsed
- 3 1/2 cups canned whole artichoke hearts, drained and quartered
- 1/2 cup tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh chives, chopped; plus more for garnish
Instructions
- Add 2 tablespoons of the olive oil to a large,deep skillet and saute the mushrooms over medium heat until browned. Lightly season the mushrooms with a dash of salt and pepper.
- Once the mushrooms are browned, remove them from the skillet and place in a glass bowl. Set aside.
- Add the remaining tablespoon of olive oil to the skillet along with the onions. Cook until lightly caramelized.
- Add the garlic to the skillet and saute for one minute.
- All all other ingredients. Stir together and simmer for 5 minutes.
- Add the mushrooms back into the skillet. Simmer for 5 more minutes.
- Garnish with freshly chopped chives and serve immediately.