SERVES 6 TO 8.
TIME: ABOUT 65 MINUTES (NOT INCLUDING BEAN-SOAKING TIME).
These are simple, homey, French-inspired, stick-to-your-ribs beans for early autumn days. The tarragon and leeks really shine through the mild white beans, and the mushrooms add a chewy bite. Tomato Couscous with Capers (page 117) rounds out this meal. This recipe is made with dried beans; canned beans can't be substituted, so plan accordingly and soak the beans overnight or in the morning before you leave to work, if indeed you have a job and don't just sit at home cooking all day.
For a real treat, prepare the casserole-style variation that follows: a delectable layer of buttery, herbed bread crumbs tops the beans and then the whole thing is baked to golden-brown perfection.
2 cups dried white beans, soaked for at least 8 hours
1 small onion, peeled and sliced in half
1 stalk celery, cut into two pieces
1 small carrot, sliced in half lengthwise
1 teaspoon dried thyme
2 teaspoons dried tarragon, or 2 tablespoons fresh
cup olive oil
2 large cloves garlic, peeled and minced
1 large leek, sliced thinly
pound (about 2 generous cups) mushrooms, either cremini, shiitake, or oyster, or a combination, rinsed and sliced thinly
1 teaspoon salt, or more to taste
Freshly ground pepper
DRAIN AND rinse the beans and transfer them to a stockpot. Add 4 cups of cold water, cover, and bring to a boil. Boil for about 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium; add the onion, celery, carrot, thyme, and tarragon.
Simmer for about 45 minutes, until the beans are very tender. Remove the onion, carrot, and celery (either discard or use in a stock). Lower the heat to low and continue to simmer while preparing the remaining vegetables. The beans should resemble a very thick stew, not a soup. If there's too much liquid, leave the pot uncovered and stir occasionally.
About 10 minutes before the beans are done, place the garlic and 2 tablespoons of olive oil in a cold skillet. Heat the skillet over medium heat, allowing garlic to sizzle for about 30 seconds. Add the chopped leek and saute until soft, 1 to 2 minutes. Scrape the leeks into beans. Add the remaining 2 tablespoons of oil to the pan, allow it to warm for about 30 seconds, and add the mushrooms. Sprinkle the mushrooms lightly with teaspoon salt and saute until most of the mushroom liquid has evaporated, anywhere from 8 to 12 minutes depending on the kind of mushroom. When most of the excess liquid is gone, add the mushrooms to beans. Turn off the heat and season the beans with the remaining salt (or more, if desired) and freshly ground black pepper. Allow the beans to stand for about 10 minutes before serving.
Variation: Crumb-Topped Casserole: Preheat the oven to 350F. Spread the cooked bean mixture into a 2-quart casserole dish. Top with the Sage Bread Crumbs from the Pumpkin Baked Ziti (page 194), and bake for 20 to 25 minutes, until the bread crumbs are golden and the beans are bubbling.
MEDITERRANEAN-STYLE BAKED LIMA BEANS.
SERVES 6-8.
TIME: 1 HOUR 30 MINUTES (NOT INCLUDING BEAN-SOAKING TIME).
You may have lima bean baggage but this recipe will help you work though it. Please set your issues aside and for a moment imagine large, mild, tender beans with a creamy interior and a slightly chewy exterior, all of it lovingly smothered in a tangy tomato sauce. (If you must, you can substitute navy or cannellini beans for the limas. But be sure to try it at least once with large lima beans.) This is a delightful spin-off of a traditional Greek home-style dish and is hearty meal alongside rice, potatoes, and steamed greens. Or, serve them the traditional Mediterranean way, just slightly warmed, as part of a meze spread with olives, hummus, Cashew-Cucumber Dip (page 66), pickles, pita, and the like.
During the soaking, the beans will appear split and their skins wrinkled; this is normal, so don't be alarmed.
Beans: 1 pound dried, large lima beans, soaked for at least 8 hours
2 quarts water
2 bay leaves
Sauce: 1 vegetable bouillon cube
cup olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped finely
1 small carrot, shredded
1 (28-ounce) can diced or crushed tomatoes
2 teaspoons red wine vinegar
2 tablespoons tomato paste
1 tablespoon pure maple syrup or agave nectar
1 tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoons salt
Pinch of ground nutmeg