INGREDIENTS:2 Tbsp. olive oil
2 cups red onion, thinly sliced
2 cups shiitake mushroom caps, halved if large
2 cups navy beans, cooked
½ cup Chardonnay, optional
½ cup chicken stock
2 cups rapini (broccoli rabe), blanched, chopped
1 tsp. fresh rosemary, minced
2 tsp. lemon zest, grated
¼ cup black olives, halved
1 ½ cups cherry tomatoes, charred under broiler
to taste, salt and black pepper DIRECTIONS:Heat olive oil in large sauté pan until rippling. Add onion and sauté over medium high heat until softened and golden. Add mushrooms and continue to cook, stirring for 5 minutes until tender. Add cooked beans and wine. Bring wine to a boil and reduce to a glaze, about 3 minutes. Add chicken stock, rapini, rosemary, lemon zest and olives. Bring stock to a boil and simmer over medium low heat until all ingredients are hot, about 5 minutes. Add cherry tomatoes and stir gently. Season with salt and pepper. SERVINGS:3 entrée portions or 6 side dish servings From:Executive Chef Susan Goss, Zinfandel, Chicago PHOTO CREDIT:Photo Credit: NORTHARVEST BEAN GROWERS ASSOCIATION