Learn how to make Wild Mushroom Baked Beans, one of Rita's recipes to help reduce stroke risk.

Wild Mushroom Baked Beans


  • 1 (3.5-ounce) package fresh shiitake mushrooms, sliced
  • 1 (8-ounce) package baby bella mushrooms, sliced
  • 1 cup chopped yellow onion
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1½ cups dry white wine or no-salt vegetable broth
  • ¾ teaspoon dried thyme leaves
  • Finely chopped fresh parsley


  1. Preheat oven to 350 degrees.
  2. Saute mushrooms, onion and garlic in oil in large skillet until tender, about 8 minutes. Stir in flour; cool for 1-2 minutes.
  3. Combine mushroom mixture and remaining ingredients except parsley in 2-quart casserole. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with parsley before serving.