Beans and Mushrooms

Makes: 4 servings

Time: 1½ to 2½ hours, depending on the bean

M O

The earthy flavors of beans and mushrooms complement each other perfectly. Use dried or fresh mushrooms, in virtually any combination; see the variations. To emphasize the mushroom flavor, cook the beans in Mushroom Stock (page 99) instead of water or double the amount of mushrooms. You might also garnish this with Sautéed Mushrooms (page 217), using shiitakes if you can and getting them nice and crisp.

Other beans you can use: dried cannellini, navy, gigantes, lima, pinto, kidney, appaloosa, anasazi, green or brown lentils, soybeans

• 8 ounces (1 cup) dried cranberry beans, rinsed and picked over
• Salt
• 2 ounces dried porcini mushrooms
• 1 onion, unpeeled
• 1 bay leaf
• Pepper
• 1 tablespoon minced garlic (or more to taste)
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• ¼ cup olive oil or 4 tablespoons (½ stick) melted butter

1. Put the beans in a large saucepan with water to cover and a large pinch salt. Turn the heat to high and bring to a boil. Meanwhile, soak the mushrooms in hot water to cover.
2. Cut a slit in the onion, insert the bay leaf, and add the onion to the beans. Turn the heat down to medium-low so that the liquid bubbles gently, cover partially, and cook, stirring occasionally.
3. When the mushrooms are soft, lift them out of the soaking liquid with your hands or a slotted spoon, reserving the soaking liquid. Squeeze them dry, trim away any hard spots, and chop. Pour the soaking liquid through a paper towel–lined strainer to remove any grit.
4. When the beans begin to soften (30 to 60 minutes, depending on the bean), sprinkle with lots of pepper and stir in the reserved mushroom-soaking liquid. Continue to cook, stirring occasionally, until the beans are tender but still intact; depending on the bean, this will take another 30 to 60 minutes. Add the mushrooms to the beans and continue to cook for 10 to 15 minutes.
5. Remove the onion. Taste and adjust the seasoning. Stir in the garlic, sage, and oil and cook for about 3 minutes. Spoon the beans and mushrooms into individual bowls and serve.

Black Beans with Dried Shiitakes Substitute black beans for the cranberry beans and dried shiitakes for the porcini. Substitute 2 tablespoons chopped fermented black beans for the sage and sesame oil for the olive oil. Season with soy sauce instead of salt.

Chickpeas with Creminis or Shiitakes Add a sprinkle of just about any spice or spice blend if you like: Substitute chickpeas for the cranberry beans and use about 1 pound fresh cremini or shiitake mushrooms, chopped or quartered, instead of the porcini; no need to soak. In Step 3, use 1 cup Mushroom Stock (page 99) to replace the mushroom-soaking liquid. Substitute 2 tablespoons chopped fresh cilantro or parsley for the sage.