Stewed Mushrooms and Beans

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1. BushyEyes September 14, 2021

   Prep Time: 15 minutes

   Cook Time: 15 minutes

   Inactive Time:: 1 hour

   Total Time: 1 hour 30 minutes

   Servings: 6

   Calories: 425kcal

   ## Equipment

   * Large pot
   * Sieve or colander
   * Skillet

   ## Ingredients

   * 1 pound small dry white beans, soaked according to package instructions; or use 2 15-ounce cans navy beans and drain and rinse them first
   * 2 tablespoons extra virgin olive oil
   * 2 shallots peeled and diced, or use any onion variety
   * 3 ribs celery with leaves trimmed and diced
   * 2 tablespoons butter plant-based or dairy, optional
   * 12 ounces cremini mushrooms trimmed and thinly sliced
   * 2 teaspoons silk chili flakes (or use 1/2 teaspoon crushed red pepper/cayenne powder plus a little paprika)
   * 1/2 teaspoon dry thyme
   * 1/2 teaspoon dry parsley
   * 6 cups water or vegetable stock plus more if needed
   * Salt and pepper to taste

   ## Mushroom topping (optional):

   * 2 tablespoons butter plant-based or dairy
   * 2 teaspoons extra virgin olive oil
   * 4 ounces mushrooms of your choice such as beech, cremini, or shiitake
   * 1 ounce pine nuts, almonds, walnuts, pumpkin seeds, or your favorite nut/seed of choice
   * Salt to taste

   ## For serving:

   * Fresh parsley minced

   ## Instructions

   ## Soak the beans (optional):

   * If using dry beans, soak them according to package instructions in a large pot. Small beans may only need an hour or two of soaking time. Drain them and set them aside. Return the pot to the stovetop and wipe it out.

   ## Cook the aromatics:

   * Heat the extra virgin olive oil in the large pot over medium heat. Once hot, add the shallots and celery and cook, stirring often, until softened, about 6-7 minutes. Season lightly with salt.

   ## Cook the mushrooms:

   * Melt the butter into the shallot and celery. Once frothy, add the mushrooms. Cook for 8-10 minutes until the mushrooms release all their liquid and begin to brown and crisp up around the edges. Season with salt.

   ## Cook the beans:

   * Add the silk chili, thyme, and parsley and cook for 1 minute until fragrant. Add the soaked beans and toss to coat.

   ## Simmer the beans:

   * Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for at least 30 minutes or until the beans are tender. Small beans, like the Alubia Blanca, take around 1 hour to become tender. If using canned beans, simmer for only 30 minutes. Add more stock or water as necessary if the broth evaporates too quickly—taste and season with salt and pepper.

   ## Cook the topping:

   * Once the beans are ready to be served, prepare the topping. Heat the oil and butter in a skillet over medium heat until melted and frothy. Add the mushrooms and cook for 3 minutes until they begin to brown. Add the pine nuts and cook for an additional 2 minutes until browned. Be careful not to burn the pine nuts! Turn off the heat and season lightly with flaky sea salt.

   ## To serve:

   * Ladle the cooked beans into bowls and garnish with minced parsley. Scatter the warm mushroom and pine nuts on top. Enjoy!

   ## Nutrition

   Calories: 425kcal | Carbohydrates: 50g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 1208mg | Fiber: 19g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg

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