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
- 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.
- 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.
- 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.
- 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.
- Turn off the heat and season the beans with the remaining salt and pepper.
- OPTIONAL - Preheat oven to 350.
- Top with bread crumbs (or other crumb topping) and bake for 20 - 25 minutes.