Bean Stroganoff Recipe

• 32 ounce canned beans rinsed and liquid removed (white, pinto, blackeyes)
• 1/2 lb fresh mushrooms washed and sliced
• 1 x onion diced
• 3 x cloves fresh garlic chopped
• 1 Tbsp. fresh rosemary minced white and/or possibly black pepper to taste
• 1 can cream of mushroom soup 10 3/4 oz size or possibly cream of chicken Healthy Request
• 2 Tbsp. Tamari soy sauce OPTIONAL
• 1 c. nonfat lowfat sour cream

1. Saute/fry onion and garlic in your liquid of choice (white wine works well).
2. Add in all remaining ingredients except the lowfat sour cream and simmer for about 15 min.
3. Just before serving, remove from heat and stir in the lowfat sour cream.
4. If you desire, CAREFULLY and SLOWLY heat the mix over low heat, but don't allow it to boil.
5. If you heat it too fast, over too high a temperature, or possibly bring it to a boil the fatfree lowfat sour cream will "break", or possibly curdle.
6. Serving Ideas : Serve over rice, pasta, couscous, quinoa, polenta, ...
7. NOTES : The rosemary is essential, but feel free to toss in other herbs such as marjoram, oregano, thyme, basil, tarragon, cilantro, et.
8. al.)
9. If you do not have fresh rosemary, use 1 tsp.
10. of dry.
11. Curtis sez: "I like a less sour but more peppery version, so I like to add in a 3rd can of peas (I use blackeyes) and a 2nd can of soup, but do not increase the lowfat sour cream amount."

beans, mushrooms, onion, garlic, rosemary, cream of mushroom soup, soy sauce, nonfat lowfat sour cream

Taken from cookeatshare.com/recipes/bean-stroganoff-81087 (may not work)