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. A naturally vegan and gluten free recipe.
Soak the beans in a large bowl of cold water overnight or at least 6 hours.
2 cups white beans
Add the dried porcini mushrooms to a medium bowl and cover with 2 cups of hot water. Allow to steep.
1/3 cup dried porcini mushrooms, 2 cups hot water
Preheat your oven to 325”F.
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.
2 medium leeks
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.
olive oil as needed, 2 medium leeks
Push the leeks to the sides, drizzle a little olive oil in the center and add the garlic. Cook until fragrant.
6 cloves garlic
Add the sliced mushrooms, give everything a good stir and cook until softened and most of the moisture has evaporated.
3/4 lb sliced mushrooms
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.
2 cups white beans, 1/4 cup nutritional yeast, 1/2 bunch fresh thyme, 1.5 tsp sea salt or to taste, 2 inch piece kombu, 3 qt water
Braise the beans @325”F for 2 to 2.5 hours until the beans are soft and creamy.
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.
1 bunch mustard greens or kale
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.
1/2 bunch Italian parsley or dill
WFPB + Plantricious
For compliance make sure to omit the oil from the recipe or replace with water.
Notes
The Beans- Any dried white beans that you have available will work here. Cannellini, navy, even black eyed peas, just a mild creamy bean, rinse and soak overnight or at least for six hours. The canned variety will not work as they would literally turn into mush. This recipe is all about starting from scratch and creating deep layers of unique flavors throughout
Mushrooms - For the broth I used 1/3 cup of dried porcini + a piece of Kombu steeped in hot water. The earthy umami flavor is absolutely delightful and truly compliments the beans. A great way to expand the palette when it comes to a hearty pot of beans. You can use your favorite fresh or frozen sliced up mushrooms in the stew.
The Leeks - Flavor flave, I love using leeks any chance I get. Wash them well and cook them until they start to get some color around the edges to bring out their natural sweetness.
Nutritional Yeast - For that deep and clean cheesy flavor in lieu of a parmesan rind. A complete plant-based protein, choose organic non-fortified whenever possible.