Amount Ingredient
1 1/2 Cup(s) *dry cranberry beans
6 Cup(s) water or stock
1/3 Cup(s) olive oil
1 1/2 Cup(s) dried, sliced portabella, reconstituted (save the soaking water)
3 Sprigs fresh rosemary
4 Clove(s) garlic, chopped
6 Large shallots
1 * hot chile
1 Cup(s) white wine
2 Cup(s) canned tomatoes with liquid

Directions:

Gently simmer the beans in teh water or stock. Be careful not to boil too rapidly as the shells can break. After 40 minutes, or when the beans are tender, remove from the heat. In a large skillet saute the portabellas and half of the rosemary in olive oil. After three minutes, add the garlic, shallots and chile. Stir and cook for 15 minutes. Raise the heat and add the wine, stirring while it evaporates; before all of the water boils away add the tomatoes and their reserve liquid. Lower the heat, cover and simmer for 10 minutes.

Drain the beans and add to the mushroom tomato mixute. Stir once or twice and add the rest of the rosemary. Salt and pepper to taste. Serves 6-8.