3 1/2 ounces shiitake mushrooms, sliced
8 ounces baby portobello mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 (15 ounce) can pinto beans or 1 1/2 cups cooked
    dry-packaged pinto beans, rinsed and drained
1 (15 ounce) can great northern beans or
    1 1/2 cups cooked dry-packaged great
    northern beans, rinsed and drained
1 (15 ounce) can red kidney beans or 1 1/2 cups cooked
    dry-packaged red kidney beans, rinsed and drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
Finely chopped parsley, optional garnish

Preheat oven to 350 degrees F.

Sauté mushrooms, onion and garlic in olive oil in a large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer.

Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.

Bake, uncovered, at 350 for 45 minutes; sprinkle with parsley before serving, if desired.

Makes 6 main-dish servings (about 1 cup each).

Nutritional information: 321 calories, 6 grams fat, 50 grams carbohydrate, 530 milligrams sodium, 14 g protein, 14 grams fiber