This recipe was under ‘Quick Ideas’, in The Ranch Gordo Vegetarian Kitchen cookbook, with no recipe. The subtitle reads, ‘More Everyday Cooking with Heirloom Beans, Vegetables, Greens and Grains. I really enjoy this book, written with passion by Julie Newberry, the General Manager of Rancho Gordo, and Steve Sando the founder and president of Rancho Gordo—my favorite source of fabulous dry beans. As Steve explains, “Our mission at Rancho Gordo is pretty simple–Get people to eat more beans!” The quality of his beans, the conversational way that he writes his cookbooks, and the fabulous flavors I celebrate with his beans and recipes has led me to me sharing my version with you. Check them out: www.ranchogordo.com
From a photo of white beans, greens and broth, underscored with this description: ‘Sauté or braise hearty greens with morel mushrooms, combine with Marcella (white beans) and bean broth”, I created this recipe. It is yummy! Serves 2-4, main or starter portions.
Start with a hot pan, add chopped white onion, tossed a bit, then cover to help it weep and caramelize the juices, adding a tablespoon or so of broth to prevent burning. Cook 3-4 minutes, when onions become translucent, stir in garlic and a bit more broth. Stir, then cover another minute or so (don’t let garlic brown).
Stir in the chopped stems and a few tablespoons of broth. Cover and cook 3-4 minutes, until nearly tender.
Add the mushrooms, with a few tablespoons of broth, stir in well, cover for 3-5 minutes. They will render their juice. Cook that down to concentrate the flavor. Add the greens, stir well, if dry add a bit more broth, cover. Cook 3-4 minutes to wilt slightly.
Add the beans, stir well, add more broth to desired preference. Season with whatever herb or spice mix you enjoy. Even a bit of thyme, salt and pepper works too. Cover, bring to a simmer, cook 10 minutes. Serve in wide bowls and garnish as desired. Garnish as you like—I scattered a couple of sliced cherry tomatoes.
