Mushrooms and Beans with Chipotle Cream

2 tablespoons butter
1 small onion, chopped
19 ounces canned Romano beans
4 cups button mushrooms, sliced
4 cloves garlic, minced
1 teaspoon oregano
1 tablespoon cilantro, chopped
1/4 cup chicken stock
1/2 cup half and half
1 tablespoon chipotle adobo
salt and pepper

1. Melt butter in a large skillet over medium-high heat. Sauté onions until soft.
2. Add the beans, mushrooms and garlic and cook until mushrooms have softened, stirring occasionally.
3. Season with oregano, cilantro, salt and pepper to taste.
4. Combine chipotle adobo with stock and stir into the mushrooms and beans. Cook until most of the liquid has been absorbed or evaporated.
5. Stir in the cream. Cook until mixture is thick, then serve.

Makes 4 servings