{"id":2680,"date":"2022-04-07T14:50:53","date_gmt":"2022-04-07T18:50:53","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2680"},"modified":"2022-04-08T10:07:23","modified_gmt":"2022-04-08T14:07:23","slug":"mushrooms-and-beans-together-for-dinner-really-really","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2680","title":{"rendered":"Mushrooms And Beans Together For Dinner – Really? Really!"},"content":{"rendered":"
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Mushrooms and beans<\/span>
Stoneware bowl by Emily Schroeder Willis<\/span><\/figcaption><\/figure>\n

You\u2019ve heard me rave many times about Rancho Gordo<\/a> (the Northern California company that sells heirloom beans<\/a>). Their beans are fresher, tastier and cook better than most other dry beans I have ever bought (the only others that I\u2019ve found that come close are Eden<\/a> and local farmers market beans). Rancho Gordo has a bean club<\/a>, a quarterly delivery of 6 pounds of beans plus recipes and a bonus. Well, after almost 3 years on the waiting list, I got in – woohoo! Now I have the pleasure of paying for and receiving their choice of beans 4 times a year. This means no decision making and trying new beans as well as receiving their newsletter and recipes. Plus it will prompt me to keep cooking beans so they don\u2019t pile up in my cupboard.<\/span><\/p>\n

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My first bean club delivery<\/figcaption><\/figure>\n

Cooking a pot of beans a week is an old trick for always having something to make for dinner. For example, I cooked the pinto beans that came in my first delivery and made this mushroom and bean recipe two nights in a row because they were so good. Once I served them with boiled Yukon Gold potatoes and the other time with rice, but I think they would be good with sweet potatoes or just with toast or greens. Then I used the rest of the beans to bulk up nachos on a cold day and ultimately made a bean dip (just blended salsa, cumin, garlic, cilantro and beans) with the remainder of the pintos. That was 4 generous meals from a pound of beans. Tasty, easy and super budget-conscious.<\/span><\/p>\n

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I used a variety of wild and cremini mushrooms
but any type will work<\/figcaption><\/figure>\n
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Minced garlic, shallots, herbs,<\/span>
salt and pepper<\/span><\/figcaption><\/figure>\n
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Saut\u00e9 a variety of mushrooms until they<\/span>
start to release their liquid content<\/span><\/figcaption><\/figure>\n

In my first delivery, along with the beans and bonus Stardust chili powder<\/a>, was the recipe for mushrooms and beans, something I had never thought of making. I don\u2019t know why but this combination had never occurred to me. It was simple (basically saut\u00e9ed mushrooms to which you add cooked beans) and surprisingly delicious. I used mostly wild mushrooms, added a big splash of white wine for liquid, plus some minced shallot, additional thyme for more flavor and swapped the amounts of butter and oil. I also added some chopped cilantro just before serving (some green help to break up the brown\/beige color) but parsley, pea shoots, frozen peas or arugula would have been fine alternatives. Red wine or balsamic or even cider vinegar could have worked too, for a different flavor. Any beans will work in this recipe. Along with some saut\u00e9ed broccoli rabe, we are having mushrooms and beans for dinner for the 3rd time in 10 days. Really.<\/span><\/p>\n

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Mushrooms and pinto beans<\/span>
Stoneware bowl by Emily Schroeder Willis<\/a><\/span><\/figcaption><\/figure>\n

RANCHO GORDO SAUT\u00c9ED MUSHROOMS AND BEANS<\/span><\/p>\n