Rustic White Beans
Instructions
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.
