Canellini Beans and Cauliflower

 

To be quite honest, I had some unused canellini beans that I had from making escarole and beans and needed to be creative to use them up.  This recipe turned out to be very satisfying and a great side dish. 

• 5 T olive oil 
• 8 oz fresh mushrooms, sliced  
• 1 stalk celery, diced 
• 2 shallots, diced 
• 1 head cauliflower, (florets only) chopped
•  15 oz cannelini beans - drained or dry soaked and cooked 
• 2 t garlic, minced 
• salt and pepper to taste

In a skillet place the two tablespoons olive oil and mushrooms over medium heat for two minutes.  Add the remaining olive oil, celery, shallots and cauliflower and cook for ten minutes.   Add beans and cook for another two minutes.  Add garlic and salt and pepper.  Yum!