What does a food blogger do when she/he makes a great-tasting dish that’s uglier than sin? Okay, maybe not that ugly?

The dilemma began with 8 cups of marked-down mushrooms, most of which were actually  in great shape. (What was that store thinking?)

Of course, I made mushroom soup (TFR). But I also decided to see what would happen if I experimented with a mushroom bean bake.

As you can see, the outcome wouldn’t win any beauty contests, but I loved its subtle mix of flavours, which were enhanced with a bit of hot sauce.

This bean bake also proved to be a very good complement to the Peanut Butter Tomato Soup (TFR) that I served as the first course in a dinner with some friends. All agreed the bake was good, but no one could guess its ingredients. Now that was fun!

And as to the question I first asked?

This bean bake was too good not to include on this blog, and I decided that discerning readers like yourself would understand that you can’t always judge a bean bake by its “cover.”

Printer-friendly recipe

Makes 8 slices or servings

Ingredients 

  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 1½ cups button mushrooms, cooked and drained (I put about 2½ cups of fresh mushrooms into a bowl with some water and microwaved them until they’d been reduced in size. )
  • 3 eggs (don’t use a substitute)
  • ¼ cup fresh sage, chopped
  • ¼ cup black olives (I had bought a can of sliced olives and used some of those.)
  • 1 tsp. baking powder
  • ½ tsp. hot sauce (I’m conservative with this sauce; you might want it hotter.)
  • ¼ tsp. salt
  • Cooking spray

Directions 

  1. Put all ingredients into a food processor and blend until smooth.
  2. Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray.
  3. Pour in batter; it will be thick but flow easily.
  4. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  5. Serve warm.
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