This wonderful side dish recipe comes to us from Chef Desi Szonntaugh of Santa Monica's Cézanne restaurant. You can serve this on its own or use it as an ingredient in other dishes, like Chef Desi does in his Chilean Seabass with Vegetable Ragout (see photo and related links below for recipe).

Visit Cézanne!
If you live in or plan on visiting Southern California, a visit to Cézanne will leave you and your companions with a truly memorable dinner experience -- from the rich decor and tableware, to the elegant live piano background music, to the exquisite cuisine of Chef Desi Szonntaugh. Cézanne offers all-day dining with a complete breakfast, lunch and dinner menu that utilizes the finest ingredients, inspiring many return visits from locals and travelers alike.

You can find Cézanne in the Le Merigot Hotel (a JW Marriott Beach Hotel & Spa) at 1740 Ocean Avenue in Santa Monica, California. For more information or to make reservations call 310-395-9700.

Wash and pick over beans to remove any foreign particles. Soak beans and cook according to package directions. Chef Desi cautions not to add salt to cooking beans as it can make them tough. salt the beans after cooking.

Heat olive oil in a large skillet. Add garlic and chopped Portobellos and sauté until mushrooms are tender -- about 5 - 7 minutes. Stir in cooked, drained cannelini beans. Season with salt and pepper.