Crispy baked beans with mushrooms & Parmesan from Something from Nothing (page 175) by Alison Roman

  • onions
  • Parmesan cheese
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute thyme or oregano for sage and pecorino cheese for Parmesan.

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Notes about this recipe

  • Eat Your Books

    Can substitute thyme or oregano for sage and pecorino cheese for Parmesan.

  • bernalgirl on April 14, 2026

    I made a double recipe using Rancho Gordo Christmas Limas, which were beautiful and earthy with maitake and tree oyster mushrooms. I used dried sage and added chile flakes and thyme to the bean and mushroom mixture, and used bean broth for the liquid. The parm beautifully permeates this dish, it’s a great veg entree. Because I opted for leeks and I like my mushrooms well-browned, I cooked the mushrooms first, then added the leeks and seasonings.

  • Lsblackburn1 on February 17, 2026

    Delicious! I used dried cassoulet beans for this which I cooked the day before so it was super easy to make.

  • paulabee on December 22, 2025

    fantastic. made exactly as written except used bean broth instead of water for the liquid, since I cooked my beans from dried. used mostly oyster mushrooms with a few shitakes. Would absolutely make again!

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