Rustic White Beans & Mushrooms
Created by Red Apple Guy on May 18, 2015
- Servings: 6
- Prep Time: 8h
- Cook Time: 55m
- Recipe #19105
Ingredients
- 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
How to Make
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FOR THE STOVE TOP METHOD
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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.
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FOR THE SLOW COOKER METHOD
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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.
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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.
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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.
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Step 5: Turn off the heat & season with remaining salt & pepper. Let the beans stand for a few minutes before serving.
Nutritional Facts
- 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