Meg Burelle made this for Gran and us three sisters in Colorado. It was so delicious, we politely restrained ourselves from fighting over the leftovers. (She made a double batch fortunately.) A single batch makes two meals for her if she doesn't eat too much at the first sitting.

Here's Meg's recipe.

• 1 can white northern beans (or butter beans)
• 2 tblspn (ish) noosh
• 1 medium onion (diced)
• 6 cloves - a whole head of garlic ish (minced)
• box of mushrooms (thinly sliced)
• 1-2 (ish) tsp better than bouillon roasted garlic base (it’s salty so use as much as you’ll like and maybe just add more minced garlic)
• 1/2-3/4 cup water
• a lot of parsley (minced)
• 2-3 big shoots of green onion (chopped thinly)
• parmesan cheese (or not)

• halved grape or cherry tomatoes
• heavy coating of cumin
• slightly less heavy coating of smoked paprika
• A lil chopped spinach would probably be good

1. Put butter (or water/veggie broth if avoiding oil) in the pan and add the noosh with a bunch of pepper.
2. Add the onion and some salt/pepper (or not) and let the onion get translucent/brown ish while stirring every once in a while. Add the garlic when they’re pretty much done so it doesn’t burn.
3. Add the mushrooms, beans (and tomatoes) and stir it all together.
4. Mix the roasted garlic bouillon with the water and add it. Let it cook covered on low, but stir every once in a while.
5. While it’s cooking you can chop the parsley and green onion.
6. Once the water is mostly absorbed/cooked off and it’s got sort of a thicker saucey feel I add some parmesan on top and let it melt.
7. Put all the parsley and green onion on top/stir it in.

I really like it with some crusty toasted bread, but it’s also great straight out of the bowl.

originally submitted by marlacparker on Nov 06, 2025