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Ingredients:
 1 cup dry cranberry beans
6 cups water or stock
1/3 cup olive oil
1 cup water
3 sprigs fresh rosemary
4 clove garlic, chopped
6 large shallots
1 hot Chile
1 cup white wine
2 cups canned tomatoes with liquid
Directions:
Gently simmer the beans in water or stock. Be careful not boil too rapidly as the shells can break. After 40 minutes, or when the beans are tender, remove from the heat. In a large skillet sauté the portabellas and half of the rosemary in olive oil. After three minutes, add the garlic, shallots and Chile. Stir and cook for 15 minutes. Raise the heat and add the wine, stirring while it evaporates; before all of the water simmer of 10 minutes.
Drain the beans and add to the mushroom tomato mixture. Stir once or twice and add the rest of the rosemary. Salt and peeper to taste. Serves 6-8. |
