Rustic White Beans and Mushrooms

1. Prep and Cook the Beans

Begin by draining and rinsing your soaked white beans, then transfer them to a stockpot. Add 4 cups of water and bring it to a boil. Let the beans boil for about 3 minutes; you’ll notice foam forming on top. This is a good time to skim off the foam. Reduce the heat and let the beans simmer for about 45 minutes to soften them and enhance their texture.

2. Add Aromatics

After the initial simmer, add the onion, celery, carrot, dried thyme, and tarragon to the pot. These aromatics will infuse the beans with a delightful depth of flavor. Continue to simmer the beans with the added aromatics for another 45 minutes.

3. Remove Aromatics and Adjust Liquid

Once the beans have simmered with the aromatics, remove the onion, celery, and carrot from the pot and discard them. Keep the beans simmering on low heat, adjusting the liquid level if necessary to keep the beans just submerged.

4. Prepare the Garlic and Leeks

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and let it sizzle for about 30 seconds, releasing its aroma. Then, add the sliced leek and sauté until softened, which should take 1-2 minutes. Once done, scrape the garlic and leeks into the pot with the beans.

5. Sauté the Mushrooms

Using the same skillet, heat the remaining olive oil. Add the mushrooms and sprinkle them with 1/2 teaspoon of salt. Sauté the mushrooms until their liquid evaporates and they become golden brown, which should take about 8-12 minutes. Once the mushrooms are ready, add them to the pot with the beans.

6. Season and Rest

Season the bean mixture with the remaining salt and some freshly ground pepper to taste. Let the dish stand for about 10 minutes, allowing the flavors to meld together beautifully before serving.