Full of mushrooms, winter greens and white beans, this dish is comfort in a bowl.
Recipe courtesy of Kaity Farrell (@fareisle).
- 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
- 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.