Healthy and Hearty – when it’s not feeling like Spring outside

Today is the third day of Spring and we’ve been out most of the day enjoying a little sun . . . finally.  Alas, it looks like the cold is coming back in a few days and March is not going out like a lamb.  So, if you get hit by the cold and are looking for something healthy and hearty I’ve got it.  We had this the other night and it really hit the spot.  

The recipe came from this month’s Runners World Magazine.  I will definately be cooking this again!

BEAN BOURGUIGNON

3 T olive oil
10 oz baby portabella mushrooms, quartered or sliced.
Salt and Pepper to taste
1 large onion, chopped
6 oz thinly sliced prosciutto, minced
3 large cloves garlic, minced
1 tsp dried thyme
2 bay leaves
1/4 cup flour
1 cup dry red wine
3 cans (15 oz each) white beans, drained
1/2 cup chopped fresh parsley

Heat 2 T oil in a soup pot over medium heat.  Add mushrooms.  Cook 6-8 minutes or until liquid evaporates and mushrooms start to brown.  Season with salt and pepper.  Transfer to a bowl and set aside.  Add remaining T oil to pot with onion.  Cook onion, stirring for 3 minutes or until clear.  Add prosciutto, garlic, thyme, and bay leaves.  Cook 2 minutes.  Sprinkle in flour and stir.  Whisk in wine and broth.  Stir in beans.  Bring to a boil, then reduce heat to low.  Cover and simmer for about 20 minutes.  Stir in parsley and serve.  Serves 6.

Calories:  377; Carbs:  44 Grams; Fiber:  9 grams; Protein:  22 grams; Fat:  11 grams

This is really a tasty, quick and healthy one pot dinner.  Let me know if you like it as much as we did!

Sometimes I share my recent reads here.  I’m always looking for new, good books to read so I always love sharing when I’ve read something good.  Yesterday, on a little road trip I finished listening to the first one below and  earlier on Spring Break I finished the second.  They were both Sooooo good!