Tuscan White Bean Skillet with Tomatoes, Mushrooms, and Artichokes

• Vegan
• Gluten free

• Produce

  • 1 (14.5-ounce can Artichoke hearts
  • 8 oz Brown mushrooms
  • 2 (14.5-ounce cans Cannelini beans
  • 3 cloves Garlic
  • 1 tsp Oregano, dried
  • 1 Parsley
  • 2/3 cup Sun-dried tomatoes, oil packed
  • 1/2 tsp Thyme, dried
  • 2 (14.5-ounce cans Tomatoes, fire-roasted
  • 1 1/2 cups Yellow onion

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 8 ounces brown mushrooms, sliced
• 1 1/2 cups diced yellow onion (about 1 large onion)
• 3 cloves garlic, minced
• 2/3 cup drained and chopped oil-packed sun dried tomatoes
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 2 (14.5-ounce) cans drained and rinsed Cannelini beans
• 1 (14.5-ounce) can quartered artichoke hearts, rained
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon sugar
• Parsley for garnish

Directions

• Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
• Add the remaining tablespoon of oil to the pan; add the onions and saute until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
• Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan, turn the heat down to medium, and allow to cook for 10 minutes.
• Garnish with chopped parsley and serve with plenty of crusty bread.