White beans with porcini mushrooms
8 servings
180 minutes
White beans with porcini mushrooms is a winter dish, aromatic and dense in structure. It is also completely vegetarian, and this recipe proves that food can be filling even if there is no meat in it. It is good if you can find porcini mushrooms: they are equally responsible for the aroma and rich taste, unlike rather bland champignons.
1
Soak the beans overnight in cold water. Soak the mushrooms in 4 cups of boiling water for 20 minutes. Then remove with a slotted spoon, transfer to a cutting board, and chop. Measure 3 cups of the water used to soak the mushrooms, and discard the rest (along with the sediment).
- Dried porcini mushrooms: 15 g
- Dry Cannellini Beans: 230 g
2
Heat oil in a large cast-iron pot over high heat. Add minced garlic and finely chopped onion and sauté until soft for 6 minutes. Add tomato paste and cook for 2 minutes. Pour in mushroom and vegetable broths, add mushrooms, beans, peeled tomatoes, and bay leaf. Bring to a boil. Reduce heat to low and simmer covered, stirring occasionally for 2.5–3 hours. Season with salt and pepper before serving.
- Olive oil: 2 tablespoons
- Garlic: 4 cloves
- Onion: 1 head
- Tomato paste: 2.5 tablespoons
- Vegetable broth: 2 glasss
- Dried porcini mushrooms: 15 g
- Dry Cannellini Beans: 230 g
- Tomatoes in their own juice: 430 g
- Bay leaf: 2 pieces
- Coarse salt: to taste
- Ground black pepper: to taste