INGREDIENTS

For the Beans

• 1 1/2 cups (~1/2 lb) dried cranberry beans (to equal ~4 cups cooked)

• 1 onion, unpeeled and sliced in half length-wise

• 5 cloves garlic, unpeeled and sliced in half width-wise

• 6 sprigs fresh parsley

• 2 bay leafs

• 5-6 cups water

• Salt and fresh ground pepper

Wild Mushroom Ragout

• 4 tablespoons olive oil (or butter)

• 4 cloves garlic, finely chopped

• 2 leeks, thinly sliced

• 1 medium carrot, diced

• 1/2 pound assorted mushrooms, roughly chopped

• 2 tbsp dry white cooking wine

• 14 oz can crushed tomatoes

• 1 cup vegetable broth

• Salt and fresh ground pepper

Herb Bread Crumbs

• 1 tbsp olive oil (or butter)

• 2 cups fresh bread crumbs

• Salt and pepper

• ¼ cup fresh parsley, finely chopped

DIRECTIONS

Cook the Beans

1. In a large pot, add the beans and enough water to cover by 2”. Let soak for minimum 8 hours or overnight. Rinse and drain the beans then add them to a large pot.

2. Add the garlic halves, onion halves, parsley, bay leaves, salt and pepper to the beans along with water. Bring to a boil then reduce and simmer until the beans are tender, but not falling apart (about 1 hour). If the cooking liquid reduces too much before the beans are cooked, add more water.

3. Once the beans are cooked, remove the onion, garlic, parsley, and bay leaves from the beans.

Make the Wild Mushroom Ragout

1. In a large skillet, heat the olive oil and add the leeks, garlic and carrot. Cook over medium heat until softened (about 5 minutes). Add the mushrooms and cook until lightly browned and the moisture from the mushrooms has almost evaporated (about 5-6 minutes). Season with salt and pepper.

2. Deglaze the pan with the cooking wine, making sure to scrape up the brown bits from the bottom of the pan. Add crushed tomatoes and vegetable broth. Bring to a boil then reduce to a simmer for 10 minutes, or until thickened slightly.

3. Add the beans: Using a slotted spoon, remove the beans from their cooking liquid and transfer them to the ragout. Add one or two ladles of the bean cooking liquid to the skillet. Bring the mixture to a boil and simmer until reduced and thickened (about 10-15 minutes). It should have the consistency of not -too-thick stew. If it is too thick, add more vegetable stock or cooking liquid from the beans.

Toast the Bread Crumbs

1. In medium skillet, heat the olive oil and toast the bread crumbs, stirring frequently until they are starting to brown. Remove from heat, season lightly with salt and pepper and stir in the chopped parsley.

Assemble and Bake

1. Preheat the oven to 350’F. Add the mushroom and bean mixture to a 3.5 quart braiser pan or a shallow casserole dish, then top evenly with the bread crumbs. Bake in the preheated oven for 20-25 minutes, or until thickened and bubbling around the edges. Remove and let cool slightly.  Serve with additional fresh parsley..

If you prefer a dish with meat add Andouille Sausage!