Page 6 of 6 · Dinner ideas 11–12
11. Mushroom and white-bean bowls with polenta
Give the mushrooms room in the pan. If they’re piled too deeply, they release water and steam instead of developing browned edges.
Ingredients
- 4 ounces sliced mushrooms
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon dried thyme
- 1 can (15–15.5 ounces) white beans, drained and rinsed
- ½ cup vegetable broth
- ½ cup dry quick-cooking polenta
- Water or broth, as directed on the polenta package
- Black pepper and grated cheese, optional
How to make it
- Prepare the polenta according to its package instructions, using the stated liquid quantity. Keep it warm and loosen with a little hot water if needed.
- Meanwhile, heat the oil in a wide skillet. Add the mushrooms in a shallow layer and cook until softened and beginning to brown, stirring occasionally.
- Stir in the garlic and thyme, then add the beans and ½ cup broth. Simmer until hot and lightly saucy. Spoon over the polenta and finish with pepper and optional cheese.
Make it work: Quick-cooking and traditional polenta have different cooking times. Check the package before starting so the beans aren’t ready long before the base.
12. Mixed-bean pie with a mashed-potato top
This small oven dish uses beans and vegetables under a layer of mash. Set the baking dish on a tray to catch any sauce that bubbles over.
Ingredients
- 2 medium potatoes, peeled and cut into even chunks
- 1 tablespoon olive oil, divided
- ½ medium onion, chopped
- 1 carrot, finely diced
- 1 tablespoon tomato paste
- 1 teaspoon flour
- ¾ cup vegetable broth
- 1 can (15–15.5 ounces) mixed beans, drained and rinsed
- ½ cup frozen peas
- Milk or a suitable alternative, as needed for mashing
- Salt and pepper, to taste
How to make it
- Heat the oven to 400°F. Boil the potatoes until tender, drain, then mash with half the oil and enough milk to make a spreadable topping. Season to taste.
- Meanwhile, soften the onion and carrot in the remaining oil in a saucepan. Stir in the tomato paste and flour. Gradually add the broth, stirring to avoid lumps.
- Add the beans and peas. Simmer until the carrot is tender, the peas have cooked according to their package directions and the sauce has thickened. Transfer to a small ovenproof dish.
- Spread the mash over the hot filling. Bake until the center reaches 165°F, checked with a food thermometer, and the top has some golden edges. Start checking after roughly 15–20 minutes. Let it settle briefly before serving.
Make it work: If you’re using refrigerated leftover mash or filling, heat the assembled dish to 165°F in the center, checked with a food thermometer. Freshly cooked components and chilled leftovers may need different oven times.
Using leftovers? Follow the USDA storage and reheating guidance, summarized on page 1.
Plan canned bean dinners around shared ingredients
Choose two dinners before buying extra ingredients. The tomato skillet and white-bean soup share onions, garlic and beans; the rice bowls and quesadillas share peppers and cumin. That gives a half-used ingredient somewhere to go. Keep unopened cans in the pantry and buy the fresh extras in amounts you can use.
For more pantry ideas, see 25 Budget-Friendly Foods for Simple, Balanced Meals. If you’re comparing different packaged products, our ingredient-label guide explains where to look.
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