Bean Cacciatore

Learn this recipe and build on it to make your family's favorite version. Chickpeas or white beans; spicy or savory; extra mushrooms or extra greens; polenta or millet or crusty bread...you'll pull it all together in less than an hour. 

Bean Cacciatore
by Melanie Lionello

Ingredients
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 red onion, sliced
10 mushrooms, sliced
1 can crushed tomatoes
1 can chickpeas (or other bean), drained, or 2 cups of fresh beans
1/2 cup kalamata pitted olives

Heat olive oil in a heavy based sauce pan and add onion and garlic to saute for 5 or so minutes until beginning to turn translucent. Add mushrooms and saute a further 5 minutes to brown slightly. Add tomatoes, chickpeas and olives. Season with salt and pepper, and any other herbs you'd like (my suggestion). Simmer for 30 minutes on low.

Just before serving, make polenta or millet. Serve immediately on a plate and top with cacciatore.

Definitely throw in some oregano and/or thyme or buy the canned tomatoes that are already seasoned. You could even spice it with some roasted red pepper or a dash of cayenne. And play with some greens - throw in some spinach or arugula.

This recipe says it’s two generous servings, but I think it’s more like 4 unless you expect large servings.