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Categories:
white morel mushrooms mushrooms olive oil leeks carrots thyme garlic tomatoes bay leaves salt fresh breadcrumbs
Viewed: 62 - Published at: 7 years agoIngredients
- 2 cups dried white or cannellini beans
- 1/2 oz. dried morel mushrooms
- 1/2 oz. dried bolete and/or chanterelle mushrooms
- 5 Tbs. olive oil, divided
- 2 medium leeks, white parts quartered and finely chopped (3 cups)
- 4 medium carrots, cut into 1/4-inch dice
- 1 tsp. dried thyme
- 6 cloves garlic, minced, divided (2 Tbs.)
- 1 15.5-oz. can chopped tomatoes
- 2 bay leaves
- 1 1/2 tsp. salt
- 4 cups fresh breadcrumbs
Method
- Place beans in large bowl; cover with water.
- Soak 6 hours, or overnight.
- Drain.
- Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes.
- Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice.
- Heat 2 Tbs.
- oil in Dutch oven over medium heat.
- Add mushrooms, leeks, and carrots; saute 5 to 7 minutes, or until beginning to brown.
- Stir in thyme and 1 Tbs.
- garlic; cook 30 seconds.
- Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil.
- Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary.
- (Mixture should be a little soupy.)
- Add salt, and add pepper to taste; cook 5 to 10 minutes more.
- Let stand 30 minutes.
- Heat remaining 3 Tbs.
- oil in skillet over medium heat.
- Add remaining 1 Tbs.
- garlic; warm 1 minute, or until garlic turns opaque.
- Remove from heat; stir in breadcrumbs.
- Preheat oven to 350F.
- Remove bay leaves from bean mixture, and spread breadcrumbs over top.
- Bake 30 minutes, or until breadcrumbs are golden brown.
