So, Here’s the Story Behind This Recipe
You know those days when you just can’t look another boring salad in the eye? That’s when I turn to my trusty White Beans with Mushrooms and Marinara. This dish basically saved me during that weird stretch last winter when I kept buying mushrooms and forgetting why. One night, I tossed them in a pan with some beans and leftover marinara and, well, let’s just say it was a good call. Chunky sweaters, rain tapping on the window, and this bubbling away on the stove? Pure magic (well, as close as Tuesday night gets).
Funny story: The first time I made this, I tried to impress my partner by pretending I’d slow-cooked the beans from scratch. But, of course, I just used canned. He still asks for it at least twice a month. (Sorry, honey!)
Why You’ll Love This (Seriously, Try It)
I make this when I want something filling that doesn’t feel like a ton of work. My family goes crazy for it because it’s the kind of meal that feels like a warm hug. Plus, it’s vegetarian, but even my uncle—who claims he needs ‘real food’—always goes back for seconds.
Also, I’ve made this on those nights when the fridge is nearly empty, and it still turns out. If you add a hunk of bread or a sprinkle of cheese (or both, if you like living dangerously), it’s as satisfying as any fancy pasta. Oh, and if you’re the kind of person who gets annoyed when recipes call for four different pots, you’ll love that this is basically a one-pan wonder. I do, anyway.
What You’ll Need (And What I Use When I Forget Stuff)
- 2 tablespoons olive oil (honestly, any neutral oil will do—sunflower works in a pinch)
- 1 medium yellow onion, chopped (red onion works too, but has a bit more bite)
- 3 cloves garlic, minced (or, um, a big spoonful from that jarred stuff if you’re tired)
- 250g (about 8oz) mushrooms, sliced (I’ve used cremini, white button, and once, portobello—grandma always insists on cremini but they all work)
- 2 cans (15oz each) white beans, rinsed and drained (cannellini or Great Northern—if you cook beans from scratch, I salute you)
- 1 jar (about 24oz) marinara sauce (homemade is great, but honestly, store-bought usually wins the time contest; Rao’s if you’re feeling posh, or Trader Joe’s for convenience)
- 1/2 teaspoon dried oregano (sometimes I swap in Italian seasoning—no one noticed)
- 1/4 teaspoon red pepper flakes (or skip if you’re spice-averse)
- Salt and black pepper to taste (I tend to go heavy on pepper, you do you)
- Fresh basil or parsley, chopped (optional—but it looks pretty and tastes fresh)
- Grated Parmesan or vegan alternative (optional, but don’t be shy)
How I Actually Cook This (With Real-World Chaos)
1. Grab a big skillet or Dutch oven, splash in the olive oil, and warm over medium heat. Add the chopped onion. Stir around until it’s soft and kind of golden—takes about 5 minutes, but if you forget and it gets a little darker, that’s just flavor.
2. Toss in the garlic and mushrooms. Let them hang out, stirring occasionally, until the mushrooms shrink and let off their water. Don’t fret if it looks a bit soggy; it always does here. (This is where I usually sneak a taste of mushroom… just to check, of course.)
3. Stir in the white beans. Add a pinch of salt and pepper. Let everything mingle for a minute or two.
4. Pour in the marinara sauce. Give it a good stir, scraping up any bits stuck to the pan (flavor, right?). Sprinkle over oregano and red pepper flakes. Turn the heat down to low, then cover and let it hang out for 10 minutes—stir once or twice so it doesn’t stick. If it gets too thick, a splash of water or veggie broth works wonders.
5. Taste and adjust. More salt? More spice? Actually, I find it works better if you let it rest off heat for five minutes before serving—it thickens up a little and the flavors mellow.
6. Top with fresh herbs and cheese if you’re feeling it. Serve hot, preferably with crusty bread or a big green salad. Or both. (And if you accidentally eat it straight from the pan, well, I won’t judge; I’ve been there.)
Notes From a Not-So-Perfect Cook
– I learned the hard way that using super watery mushrooms makes the sauce a bit runny. So I sometimes let the mushrooms cook until almost dry before adding beans.
– If you use navy beans instead of cannellini, the flavor is milder, but the texture is creamier. I kind of love both, honestly.
– One time I over-salted it—if that happens, a squeeze of lemon or tablespoon of cream can help calm things down.
Weird Variations I’ve Tried (Some Winners, Some… Eh)
– Swapped out marinara for vodka sauce once. Everyone loved it, but it’s not quite the same comfort food vibe.
– Added a handful of chopped spinach right at the end. That works! Wilts in and looks fancy.
– Tried it with black beans instead of white. I don’t recommend. Just kinda… odd.
What You Need (But Don’t Stress If You Don’t Have It)
– Big skillet or Dutch oven. If you only have a saucepan, you can make it work, just stir more often.
– Wooden spoon is classic, but a plastic spatula will do.
– Chopping board and knife—unless you buy pre-chopped onions, which, honestly, is a smart move sometimes.
How To Store It (If It Lasts That Long)
Store leftovers in an airtight container in the fridge. It’ll keep for up to three days, though honestly, in my house it never lasts more than a day! I think this tastes even better the next day after the flavors have had time to get cozy.
Here’s How I Like To Serve It
We usually scoop it into big bowls and top with lots of fresh basil and a mountain of Parmesan. My brother puts a fried egg on top, which sounds weird but is actually brilliant. And when we’re feeling posh, I toast some garlic bread—never a bad idea.
Things I’ve Learned The Hard Way (So You Don’t Have To)
– I once rushed the simmering step and regretted it because the flavors didn’t blend. Ten minutes feels like forever, but it matters.
– Don’t skip draining the beans or your sauce will be watery. Happened to me more than once.
– Oh, and don’t try to use salsa instead of marinara in a pinch. It’s… not the same. Trust me.
FAQ (A Real Grab Bag of Questions I Get)
Can I make this with dried beans?
Absolutely—just soak and cook them first. I usually don’t bother unless I remember to start the night before (which, let’s be honest, is rare).
What if I hate mushrooms?
Skip them! Or sub in zucchini or bell pepper. Actually, I find eggplant works, too, but it needs a bit more oil.
Is this freezer-friendly?
Yes, though the beans get a bit mushier after thawing. I don’t mind, but if texture is your thing, just eat it fresh.
Can I use homemade marinara?
Oh yes, and it’ll be even better. I sometimes use this Serious Eats marinara when I’m feeling extra. If not, store-bought is fine.
What should I serve this with?
Crusty bread, obviously! Or a simple salad. Sometimes I grab a few olives or throw in whatever cheese is knocking around in the fridge.
Is this vegan?
It is, unless you top with cheese—use a vegan parm if you want to keep it plant-based. I like this one from Minimalist Baker.
Do I need fresh herbs?
Nope, but it’s a nice touch. Dried will do in the sauce. Or skip entirely—no one will know.
What kind of mushrooms work best?
Any! I gravitate to cremini or button, but honestly, once used fancy wild mushrooms from the farmers’ market, and it was a treat.
One Last Tangent (Because Why Not?)
Oh, and if you have a pet who loves to hang out in the kitchen, watch out—my cat once tried to steal a mushroom slice right off the counter. She didn’t even like it. But apparently, helping with dinner is a team sport.
For more easy vegetarian comfort food, you might check out Deb’s white beans with greens, too. It’s a different vibe, but I steal her olive oil trick every now and then.
Anyway, hope you enjoy this as much as we do—let me know how yours turns out, even if you improvise along the way!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 can (15 ounces) white beans, drained and rinsed
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
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2Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and tender.
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3Stir in the white beans, marinara sauce, and dried oregano. Season with salt and black pepper to taste.
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4Reduce the heat to low and simmer for 12-15 minutes, allowing the flavors to meld and the sauce to thicken.
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5Serve hot, garnished with fresh chopped parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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