French Country Style White Beans

Recipe by Henry Skipper, CEO Mighty Eight Museum


This recipe should be combined with roasted or grilled pork, Chicken, Lamb or Wild Game. The meat can be served over the beans


1 package of dried Porcini mushrooms, soaked in 2 cups of water

32 ounces chicken stock or broth

1 cube of Knor concentrated chicken stock

5-6 tablespoons butter, divided

1-2 packages shitake mushrooms, thinly sliced

3 small bunches green onions, green & white parts, chopped

3-4 cloves of garlic, minced

1 teaspoon parsley

1 jalapeño pepper, seeded and minced

2 cans great Northern Beans, drained and rinsed well

2-3 Roma tomatoes, chopped

1 tablespoon olive oil


1. Drain porcini mushrooms, reserving the liquid and discard mushrooms


2. In a stock pot, combine chicken stock, Knor concentrated stock cube and 1 ½ cups of liquid from the dried porcini mushrooms and reduce until slightly thickened, approximately 10-15 minutes


3. In a medium non-stick skillet, melt the butter. Add the shitake mushrooms and sauté for 2-3 minutes.  Add the onions, jalapeno pepper and garlic and cook for 1 minute. Gently stir in beans, parsley and reduced liquid, bring to a simmer and remove from heat.  Taste for salt & pepper (Henry prefers truffle salt.) Transfer to a warm platter. Top with meat of your choice, spread fresh diced tomatoes on top and drizzle with olive oil.



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