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–+ servings
Rustic Bean and Mushroom Stew – vegetarian recipe
Stav Kogan

Rustic Bean and Mushroom Stew

A deeply satisfying and savory dish combining humble beans with earthy mushrooms, packed with umami flavor. This recipe is simple, soulful, and perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (225 g / 7.9 oz) dried cranberry beans, washed and picked over
  • 2 ounces (55 g / 1.94 oz) dried porcini mushrooms
  • 1 medium onion, unpeeled
  • 1 bay leaf
  • 1 tablespoon (15 ml / 0.5 fl oz) minced garlic
  • 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh sage leaves (or 1 teaspoon dried)
  • 1/4 cup (60 ml) extra virgin olive oil or 4 tablespoons / 57g (2.01 oz) melted butter
  • Salt and freshly ground black pepper, to taste
  • For an intense, double-mushroom flavor, cook the beans in Mushroom Stock instead of water.
  • To make this recipe fully vegan, be sure to use olive oil instead of butter.
  • For an Asian-inspired twist, use black beans and dried shiitakes. Swap the sage for chopped fermented black beans and the olive oil for dark sesame oil, seasoning with soy sauce instead of salt.
  • For a creamy, luxurious finish, stir in a splash of heavy cream or full-fat coconut milk at the very end.

Method
 

  1. Place the beans in a large pot with water to cover.
  2. Bring to a boil over high heat.
  3. Meanwhile, place the dried mushrooms in a separate bowl and cover them with hot water to soak.
  4. Cut a small slit in the side of the unpeeled onion and insert the bay leaf.
  5. Add the onion to the pot with the beans.
  6. Reduce the heat to medium-low, cover partially, and let the beans simmer gently, stirring occasionally.
  7. Once the mushrooms are soft, lift them out of their soaking liquid, reserving the liquid for later.
  8. Squeeze the mushrooms to remove excess water, trim any tough spots, and give them a rough chop.
  9. After 30-60 minutes, when the beans begin to soften, season generously with salt and pepper. Carefully pour the reserved mushroom-soaking liquid into the pot, leaving any grit behind.
  10. Continue to simmer until the beans are fully tender but still intact.
  11. Stir the chopped mushrooms into the pot and cook for another 10 to 15 minutes to meld the flavors.
  12. Remove and discard the onion and bay leaf.
  13. Taste and adjust seasoning if needed. About 3 minutes before serving, stir in the minced garlic, fresh sage, and olive oil (or melted butter). Spoon into individual bowls and serve immediately.
  14. Don't be afraid to swap the beans! This recipe works beautifully with cannellini, pinto, kidney beans, or even green or brown lentils.

Nutrition

Calories: 350kcalCarbohydrates: 38gProtein: 15gFat: 14g

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