We’re gathering again in Chef Courtney’s virtual kitchen to have some fun and make some dinner. This time, it’s Tuscan White Bean Skillet with Tomatoes, Mushrooms and Artichokes. The ingredients are below, and the Zoom link is here.

From Chef Courtney: “Here’s our recipe for our next cook-along! It’s an easy, pantry-heavy dish with lots of familiar, warm flavors. Cooking term for you: mise en place! It means “putting in place,” and will help us move through the recipe smoothly. So have your ingredients assembled (mushrooms washed, beans and chokes opened and rinsed, etc.) and we’ll put it together while we chitchat. Don’t forget to grab a nice loaf of crusty bread and a bottle of whatever you like to drink while you cook.

2 tablespoons extra virgin olive oil, divided
8 ounces brown mushrooms, sliced
1 1/2 cups diced yellow onion (about 1 large onion)
3 cloves garlic, minced
2/3 cup drained and chopped oil-packed sun dried tomatoes
2 14.5 ounce cans fire-roasted diced tomatoes
2 14.5 ounce cans drained and rinsed Cannelini beans
14.5-ounce can quartered artichoke hearts, rinsed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon sugar
Parsley for garnish, if you’re into that sort of thing.

Zoom Meeting: https://us02web.zoom.us/j/89565576586