Rustic White Bean and Mushroom Casserole

Submitted by Eat Your Vegetables

"From the Veganomicon. I'm not normally a bean purist, but this turns out much better if you don't substitute the dried beans for canned. Just try to soak the beans overnight or while you're at work during the day."

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 2 cups dried white beans, soaked for at least 8 hours
• 1 small onion, peeled & sliced in half
• 1 stalk celery, cut into 2 pieces
• 1 small carrot, sliced in half lengthwise
• 1 teaspoon dried thyme
• 2 teaspoons dried tarragon
• 1⁄4 cup olive oil
• 2 garlic cloves, minced
• 1 large leek, sliced thinly
• 1⁄2 lb mushroom, mixed varieties
• 1 1⁄2 teaspoons salt
• fresh ground black pepper
• 2 1⁄2 cups breadcrumbs, preferably fresh and homemade
• 1⁄3 cup walnuts, chopped until resembling coarse crumbs (use food processor)
• 1⁄4 cup vegan margarine
• 2 teaspoons dried sage
• 1 teaspoon dried oregano
• 1⁄2 teaspoon paprika

directions

1. Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes.
2. Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally.
3. About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans.
4. Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.
5. Turn off the heat and season the beans with the remaining salt and pepper.
6. Preheat oven to 350.
7. Make the sage bread crumbs: Melt the margarine in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat.
8. Pour the beans into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the beans are bubbling.

Reviews

[swandling]

This one's a definite keeper for my vegetarian family. I made this our contribution to a New Year's Eve dinner where the traditional main course is cassoulet. We were looking for a veggie version of this so we could enjoy a course similar to what everyone else was enjoying. The sage crumb topping is a delicious touch. I almost made the mistake of slicing the mushrooms, and I'm glad I realized the shrooms should be sauteed whole or cut in half but not sliced, as they make outrageously tasty morsels in the casserole.

 

[Nana Lee]

I tried this and found that when it was done it was quite flavorful. However, The cooking time were WAAAYYY off! I had to cook, and cook, and cook them. The 45 minutes were deffinitely not enough. It was supposed to be like stew. The directions say to cook 45 minutes then remove veggies, lower heat again and continue simmer. But it doesn't say hhow long the second simmer is. For me it was over 2 hours more. Too long. Maybe I'll try it in the crock pot next time.