Rustic White Beans & Mushrooms

6
Servings
8h
Prep Time
55m
Cook Time
8h 55m
Ready In


"This recipe is from the vegan cookbook Veganomicon which was a gift from a friend. We made this and sent her a photograph thanking her for the cookbook. I've added the instructions for cooking this by slow cooker, a favorite method for cooking beans."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (158.3 g)
  • Calories 158.2
  • Total Fat - 9.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 637.9 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 10 g
  • Protein - 2.6 g
  • Calcium - 44 mg
  • Iron - 1.3 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.1 mg

FOR THE STOVE TOP METHOD


Step 1

Drain & rinse the beans and transfer them to a big pot. Add 4 cups of cold water and bring to a boil for about 3 minutes. Skim off white foam from the top. Lower the heat to medium, & add the onion, celery, carrot, thyme, & tarragon. Cover & simmer for 45 minutes, until beans are very tender.

FOR THE SLOW COOKER METHOD


Step 2

Add beans and water to cover (by 1 to 2 inches) to a 2 to 3 1/2 quart crock (a 2 quart crock will be completely full). Set the cooker on low and add the onion, celery, carrot, thyme, & tarragon. Cover & cook for 5 to 6 hours until beans are very tender.

Step 3

Remove onion, carrot, & celery. Discard or save it for a veggie broth. Continue simmering on low while you prepare the other vegetables. The beans should be thick like a stew, not soupy. If it's too liquidy, tip the lid some to allow steam to escape and stir occasionally. This venting from the lid may take hours for a slow cooker.

Step 4

About 10 minutes before the beans are done, place the garlic & 2 tbsp olive oil in a cold skillet, and heat over medium, allowing the garlic to sizzle for 30 seconds. Add the chopped leek & saute until it's soft, a couple minutes. Add the cooked leeks to the beans. Add the remaining 2 tbsp of oil (or a little less), and add the mushrooms. Sprinkle them lightly with 1/2 tsp salt and saute until most of the mushroom liquid is gone, between 8 and 12 minutes. Add the mushrooms to the beans when most of the liquid is evaporated.

Step 5

Turn off the heat & season with remaining salt & pepper. Let the beans stand for a few minutes before serving.

Tips & Variations


No special items needed.

ellie

We really liked this soup (using the slow cooker method). I added some leftover pork to the soup. Delicious. Thanks for sharing!

review by:
(15 Apr 2021)

Kittencal

I loved this soup it was delicious! I also added in some firm tofu. I'll make this again soon. Thank you!

review by:
(2 Feb 2018)