- 16 ounces dry scarlet runner beans
- 2 tablespoons avocado oil divided
- 1 yellow onion peeled and diced
- 4 ribs of celery with leaves trimmed and thinly sliced; leaves roughly chopped
- 8 cloves garlic peeled and thinly sliced
- 3 tablespoons butter divided
- 1 teaspoon dry thyme
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 6-7 cups vegetable stock more as needed
- 8 ounces mushrooms of your choice sliced or chopped, such as shiitake, cremini, or oyster
- Salt and pepper to taste
- Chopped celery leaves
- Chopped parsley
- Manchego cheese or try this with shaved parmesan or crumbled goat cheese
Cook the aromatics:
Wipe out the pot used to soak the beans. Heat 1 tablespoon avocado oil over medium-high heat. Once hot, add the onion and celery and cook for 7-8 minutes until they just begin to soften.
Add the garlic and cook for 45 seconds until fragrant.
Bloom the spices:
Melt 2 tablespoons of butter into the aromatics. Add the thyme, smoked paprika, and crushed red pepper and cook for 45 seconds until fragrant.
Add the dry beans and toss to coat—season with salt and pepper. Start with 1/2 teaspoon of salt to start and add more as desired. The stock will reduce and become saltier as it cooks.
Simmer the stew:
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour until the beans are tender. Taste and season again to your preferences. Add more stock as necessary if the liquid evaporates too quickly.
Cook the mushrooms:
Once the beans are tender, cook the mushrooms. Heat the remaining avocado oil and the butter in a skillet over medium heat. Once the butter is frothy, add the mushrooms and cook, occasionally flipping, for 8-12 minutes until they turn golden brown and crisp up around the edges. Season lightly with salt.
Calories: 399kcal | Carbohydrates: 52g | Protein: 22g | Fat: 13g | Sodium: 134mg | Fiber: 12g | Sugar: 3g | Vitamin C: 6mg