Rustic White Beans and Mushrooms (Veganomicon)

Another Veganomicon masterpiece. I got pretty burnt out on beans and rice when I first started eating vegetarian, plus I rarely repeat recipes, because I like to try new things. However, this bean dish was good enough that I was craving it the next day and ended up making it again within a week. Don't try to substitute canned beans for dry here. Plan ahead and soak your beans overnight or the morning of. Plus, dry beans are cheaper anyway.

Ingredients

2 cups dried white beans, soaked for 8+ hours
1 small onion, peeled & sliced in half
1 stalk celery, cut in two pieces
1 small carrot, cut in half lengthwise
1 tsp dried thyme
2 tsp dried tarragon, or 2 tbsp fresh
1/4 cup olive oil (I use a little less than this, but your butt is probably smaller than mine)
2 large cloves minced garlic
1 large leek, sliced thinly
1/2 pound mushrooms, your choice, rinsed & sliced thinly
1 1/2 tsp salt, or to taste
freshly ground pepper

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.

Remove onion, carrot, & celery. Discard or save it for a veggie broth. Lower heat to low and continue simmering while you prepare the other vegetables. The beans should be thick like a stew, not soupy. I've found that it takes a little longer than 45 minutes, but that could be my stove. If it's too liquidy, leave the top off and stir occasionally.

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. Turn off the heat & season with remaining salt & pepper. Let the beans stand for a few minutes before serving.

I served this over rice, but I'm sure it would be amazing with southern cornbread or any other grain as well.

If you like these recipes, consider buying Isa Chandra Moskowitz & Terry Hope Romero's book, Veganomicon. I try to avoid posting TONS of their recipes, but sometimes they're too good not to. I cook from this book several times a week. Give them your money. You won't regret it.