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Rustic White Beans & Mushrooms

Here's how you make Rustic White Beans & Mushrooms
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  • Servings: 6
  • Prep: 8h
  • Cook: 55m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 14 ounces dry white beans (2 cups dry, soaked for 8 or more hours)
  • 4 ounce yellow onion (1 small onion, peeled & sliced in half)
  • 2 ounce celery stalk (1 stalk, cut in two pieces
  • 3 ounce carrot (1 small carrot, cut in half lengthwise)
  • 1 teaspoon dried thyme
  • 2 teaspoon dried tarragon (or 2 tbsp fresh)
  • 1/4 cup olive oil (I use a little less than this)
  • 2 garlic cloves (minced, large cloves)
  • 1 leek (large leek, sliced thinly)
  • 1/2 pound mushrooms (your choice, rinsed & sliced)
  • 1 1/2 teaspoon salt, or to taste
  • Freshly ground pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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