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2 Tablespoons olive or canola oil
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1 large size yellow onion, chopped
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2 pounds fresh medium sized mushrooms, scrubbed, with the stem ends removed, sliced
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2 tepin chilies, crushed with the seeds
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2 Tablespoons worcestershire sauce
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1 Tablespoon tomato paste
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1/2 cup dry red wine
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1 Tablespoon fresh lemon juice
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4 cups cooked cannellini beans with 1 cup of the cooking liquid
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4 cups water
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1 Tablespoon chopped fresh parsley
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground allspice
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salt to taste
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