Heirloom Bean & Mushroom “Carnitas” Casserole

As the recipe highlights, the mushrooms are a fantastic taco filling.


Mushroom Carnitas:

  • 3 cups sliced button mushrooms
  • 3 cloves garlic peeled and smashed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine-grain sea salt
  • 1 teaspoon dried Mexican oregano


  • 3 cups cooked heirloom beans, drained
  • 1+ cup canned whole peeled tomatoes chopped; plus 3/4 cup of juice from the canned tomatoes
  • 3 cloves garlic minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon fine-grain sea salt
  • 8 very small fresh mozzarella balls (bocconcini)


  1. Preheat the oven to 375F.
  2. Start by making the Mushroom Carnitas. In an oven-proof skillet, place all of the Mushroom Carnitas ingredients - mushrooms, garlic cloves, olive oil, salt, and oregano - and add just enough water to not quite cover the mushrooms. Bring the liquid to a hard boil over high heat. Reduce heat to a gentle simmer; cook until the liquid has mostly evaporated, about 15 minutes, stirring to avoid scorching. Watch carefully: Once evaporation starts, things happen quickly. The mushrooms will start to sauté in the residual oil. Keep stirring until the mushrooms are golden brown. Remove from heat.
  3. Add the beans, tomatoes, garlic, thyme, 1/2 teaspoon of sea salt and stir well. Taste, and adjust the salt, if needed. Arrange the mozzarella on top of the mushroom-bean mixture and push them down into the liquid a bit.
  4. Bake, uncovered, for about 45 minutes, but start checking in after 30 minutes. When finished, the liquid should be bubbling and reduced a bit, and the cheese starting to melt and turn golden a bit.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serves 6


Serves 6-8

Adapted from the Heirloom Bean & Mushroom “Carnitas” Casserole recipe in The Rancho Gordo Vegetarian Kitchen: Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains by Steve Sando & Julia Newberry.