Forbidden Black Rice & Herbed White Beans with Seared Mushrooms, Fried Sage & Black Truffle Oil


Forbidden Black Rice & Herbed White Beans with Seared Mushrooms, Fried Sage & Black Truffle Oil


For the mushroom & sage topper

Black truffle oil to drizzle (optional)

1 TBS butter

2 TBS olive oil

10-15 sage leaves

4 garlic cloves - minced

10-15 mushrooms - sliced

For the herbed white beans

1 lb dry small white beans

8 cloves garlic

4 sprigs rosemary (or more)

4 sprigs thyme (or more)

the rind of a hunk of Parmesan - or other form of Parmesan (optional - if you are vegan)

Salt to taste

For the black rice

2 cups black rice

4 cups stock

1 TBS olive oil

5 garlic cloves - minced

Zest & juice of a lemon

Salt to taste


For the herbed white beans

With kitchen string - tie up the rosemary & thyme into a bundle.

Heat your oven to 400.  

Quick soak the beans by bringing a large pot of water to a boil.  Add beans - bring back to a boil.  Remove from heat & let the beans soak, covered, for one hour.  Drain & rinse them.

Put all the ingredients for the beans into a large dutch oven or covered casserole.  Cover with fresh water that comes about an inch over the beans.  Bake for 45 minutes.  Stir the bean & bake another 45 minutes.  The cheese rind & garlic should begin to break down.  Test the doneness of the beans & cook them in 15 minute increments.    They should be very tender in about 2 hours but your results might vary a bit - so check them after 90 minutes.  If they get too thick - add more water.  If the cheese & garlic do not break down completely, you can either blend them with a hand mixer (immersion blender) or fish them out & blend with a small amount of beans in a food processor.  I used a wooden spoon to mash some of my beans to create a thicker creamier dish.

When the beans are done - remove the herb bundle & add salt to taste.

For the black rice

Heat the olive oil in a lark stock pan.  Saute the garlic about thirty seconds.  Add the rice & the lemon juice & zest.  Stir to coat all the rice with oil.  Add 4 cups of stock & bring to a boil.  Cook as per package directions or reduce heat to low & cook, covered, about 45-60 minutes - checking after 45 minutes for doneness.

For the mushroom & sage topper

Heat ONE TBS of the oil oil with the butter.  Fry the sage leaves for about a minute.  Drain on a paper towel.

Add the other TBS of olive oil & add the garlic.  Saute one minute then add the mushrooms.  Cook on high heat until the mushrooms begin to brown.  Remove from heat.

Assemble the rice & beans as you will & then top with a bit of the mushrooms & a few fried sage leaves.  Drizzle with truffle oil.  Devour.