This recipe was given to me by Mary Lynn Crites. Mary Lynn and Doug Crites were our next-door neighbors and good friends in rural Carbondale when we were at SIU in 1979-1981.
- 1 8oz pkg white mushrooms, sliced
- 1/2 c. chopped onions
- 2 Tbs butter (you’ll need additional butter, see below)
- 1 c. dry white wine
- 2 vegetable bouillon cubes (I use Better Than Bouillon vegetable base)
- 1/2 tsp thyme
- 1/2 tsp pepper
- 1 16oz can kidney beans, rinsed and drained (look for beans without added sugar)
- 1 1/2 c. peapods, cut up if large (or 1 pkg frozen)
- 10oz fettuccine, cooked al dente
- 3 Tbs butter
- 1/2 c. Parmesan
- 1/2 c. chopped parsley
Saute onions and mushrooms in butter. Add wine, bouillon cubes, thyme, and pepper. Simmer, covered, 10 minutes.
Add beans and peapods. Simmer, uncovered, 5-10 minutes.
Gently mix in drained pasta and 3 Tbs butter, tossing to coat and cook a couple more minutes. Mix in Parmesan and parsley. Serves 4.