Braised White Beans and Greens

Yield

6 people

Time

 35 minutes

Creamy braised white beans and greens with deep layers of savory umami flavor from a porcini infused broth, tons of caramelized leeks, mushrooms and dark leafy greens

Ingredients

– 2 medium leeks thinly sliced – 6 cloves garlic thinly sliced – 1.5 cups white beans soaked overnight – 3/4 lb sliced mushrooms (I used shiitakes) – 3 qt water – 1/4 cup nutritional yeast – 1/2 bunch fresh thyme – 1 bunch mustard greens or kale chopped – 1.5 tsp sea salt or to taste – 1/2 bunch Italian parsley or dill roughly chopped – 2 inch piece kombu – olive oil as needed (use water for WFPP + Plantricious Diets) Mushroom Broth – 2 cups hot water – 1/3 cup dried porcini mushrooms

1. Soak the beans in a large bowl of cold water overnight or at least 6 hours.

2. Add the dried porcini mushrooms to a medium bowl and cover with 2 cups of hot water. Allow to steep.

3. – Preheat your oven to 325”F.

4. Thinly slice the leeks and add them to a large bowl. Cover with cold water and rinse them well. Let them sit in water for a few minutes for any dirt to fall to the bottom of the bowl. Use your hands (or a slotted spoon / spider) to scoop the leeks from the water. Transfer to a lint free tea towel to dry.

5. Preheat a large heavy bottom enameled cast iron pot over medium heat. Add a good drizzle of olive oil, enough to coat the bottom well. Add the cleaned leeks and a pinch salt. Sautee until the leeks have completely wilted and start to caramelize around the edges, approximately 10 minutes or so.

6. Push the leeks to the sides, drizzle a little olive oil in the center and add the garlic. Cook until fragrant.

7. Add the sliced mushrooms, give everything a good stir and cook until softened and most of the moisture has evaporated.

8. Add the beans, thyme, nutritional yeast, mushroom broth (+ soaked porcini), Kombu, water and salt. (Note: You can also add the greens at this time if desired or wait until later to preserve more texture). Bring to a boil, cover with a lid and transfer to the preheated oven.

9. – Braise the beans @325”F for 2 to 2.5 hours until the beans are soft and creamy.

10. If you haven't already, half way through make sure to add your dark leafy greens. They will completely melt into the stew and turn an olive green color.

11. Carefully remove the pot of beans from the oven, adjust seasonings with salt and pepper and stir in the fresh parsley. Serve with hot red chili flakes or chili pepper for heat.

Thick Brush Stroke

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