White Beans with Porcini Mushrooms

Description

White beans with porcini mushrooms is a winter dish that is aromatic and hearty in texture. Moreover, it is completely vegetarian, and this recipe proves that food can be filling even without meat. It's best to use porcini mushrooms, as they equally contribute to both the aroma and the rich flavor, unlike the rather bland button mushrooms.

Ingredients

• Olive Oil - 2 spoons
• Dried Chinese mushrooms - 0 oz
• Garlic - 4 cloves
• Onion - 1 head
• Passata Tomato Sauce - 2½ spoons
• Canned Mushroom Soup - 10 oz
• Chicken Broth - 2 glasses
• Bay leaf - 2 pieces
• Crushed Tomatoes in Their Own Juice - 15 oz
• Coarse Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans overnight in cold water. Soak the mushrooms in 4 cups of boiling water for 20 minutes. Then, remove them with a slotted spoon, transfer to a cutting board, and chop them finely. Measure out 3 cups of the water used to soak the mushrooms, and discard the remaining water along with any sediment.

Step 2

Heat oil in a large cast-iron pot over high heat. Add minced garlic and finely chopped onion, and sauté until softened for 6 minutes. Stir in tomato paste and cook for 2 minutes. Pour in the mushroom and vegetable broths, add mushrooms, beans, peeled tomatoes, and bay leaf. Bring to a boil. Reduce the heat to low and simmer covered, stirring occasionally, for 2.5 to 3 hours. Season with salt and pepper before serving.

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