Large pot
Sieve or colander
Skillet
- 1 pound small dry white beans or 2 15-ounce cans navy beans; soaked according to package instructions
- 2 tablespoons extra virgin olive oil
- 2 shallots peeled and diced
- 3 ribs celery with leaves trimmed and diced
- 2 tablespoons butter plant-based or dairy
- 12 ounces cremini mushrooms trimmed and thinly sliced
- 2 teaspoons silk chili flakes
- ½ teaspoon dry thyme
- ½ teaspoon dry parsley
- 6 cups water or vegetable stock plus more if needed
- Salt and pepper to taste
Mushroom topping:
- 2 tablespoons butter plant-based or dairy
- 2 teaspoons extra virgin olive oil
- 4 ounces mushrooms of your choice such as beech, cremini, or maitake
- 1 ounce pine nuts
- Flaky sea salt to taste
Soak the beans (optional):
Cook the aromatics:
Heat the extra virgin olive oil in the large pot over medium heat. Once hot, add the shallots and celery and cook, stirring often, until softened, about 6-7 minutes. Season lightly with salt.
Simmer the beans:
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for at least 30 minutes or until the beans are tender. Small beans, like the Alubia Blanca, take around 1 hour to become tender. If using canned beans, simmer for only 30 minutes. Add more stock or water as necessary if the broth evaporates too quickly—taste and season with salt and pepper.
Cook the topping:
Once the beans are ready to be served, prepare the topping. Heat the oil and butter in a skillet over medium heat until melted and frothy. Add the mushrooms and cook for 3 minutes until they begin to brown. Add the pine nuts and cook for an additional 2 minutes until browned. Be careful not to burn the pine nuts! Turn off the heat and season lightly with flaky sea salt.
Calories: 425kcal | Carbohydrates: 50g | Protein: 19g | Fat: 18g | Sodium: 75mg | Fiber: 19g | Sugar: 5g | Vitamin C: 1mg