Ingredients
Equipment
Method
- Soak porcini mushrooms in 3 cups very hot water for about 20 minutes.
- Remove mushrooms from water, squeezing over bowl to extract liquid.
- Finely chop rehydrated mushrooms; set aside
- Strain soaking water via coffee filter set into a fine wire mesh strainer. Reserve
- Add the beans and mushroom soak water to the slow cooker; set to high and bring to a simmer. Add veggie stock to cover, if necessary
- In a cast-iron skillet over medium heat heat the oil to a spider,
- Add the mirepoix and mushrooms to the skillet, and cook until the onions are soft and translucent and start to take color; add the garlic and cook until fragrant; thence, add to the beans.
- Deglaze the skillet with the wine; scraping the fond up. Then add to the beans. Add the thyme on top of the beans; Lid up the slow cooker
- Set slow cooker to low, and cook until the beans start to break down; ~ 5-6 hours.
- Taste, season, and balance flavor
- Serve with crusty bread and a side salad
Nutrition
Notes
I've written this to use a slow cooker and portioned this as a cook for two.
One can use a heavy cast iron cooker and slow cook this in the oven at ~ 275.