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Wednesday, January 6, 2010

Rustic White Beans and Mushrooms Casserole

This is from Veganomicon - so many great recipes and this one is really simple and really great on a cold fall/winter day. This is really good as a main dish with a side salad or some braised greens (like bok choy or kale)

2 cups dried white beans, soaked for at least 8 hours
1 small onion, peeled & sliced in half
1 stalk celery, cut into 2 pieces
1 small carrot, sliced in half lengthwise
1 teaspoon dried thyme
2 teaspoons dried tarragon
1/4 cup olive oil
2 garlic cloves, minced
1 large leek, sliced thinly
1/2 lb mushrooms
1 1/2 teaspoons salt
fresh ground black pepper

  1. Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes.
  2. Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally.
  3. About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans.
  4. Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.
  5. Turn off the heat and season the beans with the remaining salt and pepper.
  6. OPTIONAL - Preheat oven to 350.
  7. Top with bread crumbs (or other crumb topping) and bake for 20 - 25 minutes.

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