Rustic White Beans and Mushrooms
Creamy stewed white beans with sautéed mushrooms and leeks, seasoned with thyme and tarragon. Choose between stovetop or slow cooker methods. Drain soaked beans, simmer with aromatics until tender, then fold in garlicky mushrooms and leeks sautéed in olive oil. Finish with salt and pepper.
Ingredients
- 14 ounce dry white beans, soaked for 8 or more hours
- 4 ounce yellow onion, peeled and sliced in half
- 2 ounce celery stalk, cut in two pieces
- 3 ounce carrot, cut in half lengthwise
- 1 teaspoon dried thyme
- 2 teaspoon dried tarragon
- ¼ cup olive oil
- 2 garlic cloves, minced
- 1 leek, large, sliced thinlyonion0.75:1vegetable
milder than scallions, more pungent than leek
- ½ pound mushrooms, rinsed and sliced
- 1 ½ teaspoon salt(optional)
- freshly ground pepper(optional)
Instructions
- 1
Drain and rinse soaked beans, transfer to large pot with cold water, bring to boil for about 3 minutes, skim white foam from surface
- 2
Lower heat to medium, add onion, celery, carrot, thyme, and tarragon, cover and simmer for 45 minutes until beans are very tender (or for slow cooker method: add beans and water to crock, set on low with aromatics, cook for 5 to 6 hours until very tender)
- 3
Remove and discard or reserve onion, carrot, and celery
- 4
Continue simmering on low; if beans are too liquidy, partially vent lid to allow steam to escape and stir occasionally
- 5
Place garlic and 2 tablespoons olive oil in cold skillet, heat over medium, allow garlic to sizzle for 30 seconds
- 6
Add sliced leek and sauté until soft, a couple minutes, add to beans
- 7
Add remaining 2 tablespoons oil to skillet, add mushrooms, sprinkle lightly with salt and sauté for 8 to 12 minutes until most liquid is gone
- 8
Add mushrooms to beans, turn off heat, season with remaining salt and pepper, let stand a few minutes before serving
Tips
Source notes using slightly less than 1/4 cup olive oil total
Onion, celery, and carrot can be saved for vegetable broth instead of discarding
Beans should reach stew-like consistency; venting slow cooker lid may take hours to achieve proper thickness
Good to Know
Refrigerate in airtight container for up to 4 days. Freezes well for up to 3 months.
Beans can be soaked overnight. Complete dish can be made 1 day ahead and reheated gently before serving.
Ladle into bowls as a hearty vegetarian main course. Pair with crusty bread and a simple green salad.
Common Mistakes
Do not skip skimming foam after initial boil to avoid cloudiness in broth
Do not overcook mushrooms or they will become mushy instead of tender-firm
Do not add mushrooms to hot oil without moisture or they will brown unevenly instead of sauté evenly