Beans and Mushrooms - Cranberry Beans

Method

• Put the beans in a large pot with water to cover.
• Turn the heat to high and bring to a boil.
• Meanwhile, soak the mushrooms in hot water to cover.
• Cut a slit in the onion, insert the bay leaf, and put the onion in the pot.
• Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally.
• When the mushrooms are soft, drain them, reserving the soaking liquid.
• Squeeze them dry, trim away any hard spots, and chop them.
• When the beans begin to soften (anywhere from 30 to 60 minutes, depending on the bean), sprinkle with lots of salt and pepper and stir in the reserved mushroom-soaking liquid.
• Continue to cook, stirring occasionally, until the beans are tender but still intact (which will be about as much time as it took them to get tender).
• Add the mushrooms to the pot and continue to cook for 10 to 15 minutes.
• Remove the onion.
• Taste and adjust the seasoning.
• About 3 minutes before serving, add the garlic, herbs, and olive oil and stir.
• Spoon the beans and mushrooms into individual bowls and serve immediately.
• Black Beans with Dried Shiitakes.
• Asian flavors work well with the black beans earthy flavor: Replace the cranberry with black beans and the porcini with dried shiitakes.
• Substitute 2 tablespoons chopped fermented black beans for the sage and dark sesame oil for the olive oil.
• Season with soy sauce instead of salt and proceed with the recipe.
• Chickpeas with Cremini or Shiitakes.
• Add a sprinkling of just about any spice or spice mixture (to make your own, ) if you like: Substitute chickpeas for the cranberry beans and use about 1 pound fresh cremini or shiitake mushrooms, chopped or quartered, instead of the porcini.
• Skip Step 2 and use Mushroom Stock to replace the mushroom-soaking liquid in Step Replace the sage with cilantro or parsley.
• White Beans with Shiitakes.
• The shiitakes add complexity: Replace the cranberry beans with any white bean and the dried porcini with about 8 ounces fresh shiitakes, stems removed and reserved.
• In Step 2, soak the stems in the hot water or in hot Mushroom Stock for more mushroom flavor.
• Substitute rosemary or thyme for the sage.
• Flageolets with Morels.
• Dried or fresh morels are good here, as is a touch of cream added at the end: Use flageolets and morels instead of the cranberry beans and porcini.
• If youre using fresh morels, use about 8 ounces, cleaned and halved, skip Step 2, and use Mushroom Stock to replace the mushroom-soaking liquid in Step Replace the sage with tarragon or chervil and use the melted butter instead of the olive oil.
• Fava Beans with Chanterelles.
• Use any dried wild mushroom if chanterelles are not available, or shiitakes if thats all you can find: Use fava or lima beans instead of cranberry beans and chanterelles instead of porcini.
• If youre using fresh mushrooms, skip Step 2 and use Mushroom Stock to replace the mushroom-soaking liquid in Step Replace the sage with chives or parsley and use the melted butter instead of the olive oil.