White Beans & Mushrooms with Red Pepper Sauce



  • 1 tbl avocado oil
  • 8oz mushrooms (I used button mushrooms), sliced
  • 1/2 cup sun-dried tomatoes, soaked in water to rehydrate (about 10 minutes)*
  • 3 cups cooked white beans
  • 1/2 cup artichoke hearts (canned in water), quartered
  • 2 cups red pepper sauce
  • 1/2 tsp sea salt
  • 1/2 black pepper
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • fresh basil for garnish

What to do:

  • Heat large cast iron skillet, add avocado oil, and turn to medium-high heat. Cook the mushrooms.
  • Add the sun-dried tomatoes to the pan and cook for a couple minutes.
  • Stir in the beans, artichoke hearts, red pepper sauce, and the spices. Cover the skillet and cook for about 10 minutes over medium heat.

*If you are using sun-dried tomatoes preserved in oil, you do not need to rehydrate them. Just drain off the oil.


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