Mediterranean White Beans with Sun Dried Tomatoes Mushrooms Garlic and Thyme vegan gluten free

Ingredients

• 2 cups cannellini beans, cooked
• 1 portobello mushroom cap, small dice
• 1/4 cup sun dried tomatoes, small diced
• 1 medium garlic clove, minced
• 2 tablespoons fresh thyme, leaves removed from stem and minced
• 2 tablespoons extra virgin olive oil or 1/4 cup veggie stock for sauteing
• salt, to taste

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