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- Prep Time 15 minutes
- Cook Time 70 minutes
- Total Time 1 hour 25 minutes
- Yield 4 to 6 servings 1x
Author
Full of mushrooms, winter greens and white beans, this dish is comfort in a bowl.
Recipe courtesy of Kaity Farrell (@fareisle).
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- Few sprigs of thyme
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 pound mushrooms, sliced
- 1 cup of dried white beans, soaked in water overnight and drained
- 1 bunch of hearty winter greens (about 12 oz.) such as kale or collards, veins removed, chopped
- 1 plum or small tomato, quartered
- 1–1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Hot pepper (optional, to taste)
- 4–6 cups water or stock
- 1/4 cup chopped parsley
Instructions
- Heat a large deep sided skillet or braised over medium heat.
- Add oil and sauté onions for 2 minutes. Then add garlic, thyme, bay leaves, oregano, mushrooms and sauté for 5 minutes until mushrooms start to brown.
- Add the soaked beans, greens, tomato, salt, black pepper and 4 cups of water. Optionally add hot pepper now. Stir and bring to a boil. Then reduce to a simmer and cover. Cook for about 1 hour until the beans are cooked and creamy, stirring periodically. Add more water as needed.
- Taste for salt and add more by the pinch as needed. Stir in chopped parsley and serve.
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