Vegetables - Mushroom and White Bean Ragout

4 cloves garlic, chopped
1/2 t crushed red pepper flakes
1 pound crimini (baby portbello) mushrooms, wiped clean and sliced
1 15 oz can white cannellini beans, drained
2 T wine vinegar (white or red)
1/2 cup chicken stock

Heat a medium skillet over med heat, add 2 T evoo, 2 turns of the pan and add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in beans and season mixture with s & p. When beans heat through, 1-2 mins, add vinegar and stir in to cook out, then add 1/2 cup stock to deglaze pan. Turn off heat and serve.