02/04/2026
Wintery Brothy Beans by my fave!
Will still be trying to cook for kids in the area btw!
Thank you for some new pans!
Ingredients for 4 servings:
⁃ 2 cups of cannelloni beans, soaked overnight
⁃ 4 cloves garlic, crushed and sliced
⁃ 2 shallots, sliced
⁃ 1 k**b ginger, peeled and sliced
⁃ 2 jalapeños, deseeded and sliced
⁃ 1 package of cremini mushrooms, sliced
⁃ 2 maitake mushrooms
⁃ 1 sh*ttake mushroom
⁃ 4 cups vegetable stock
⁃ 2 cups water, added as needed
⁃ apple cider/champagne vinegar, evoo, kosher salt
Instructions:
Preheat oven to 400.
Toss your maitake mushrooms and half of your cremini mushrooms with olive oil and kosher salt.
Roast for about 15 minutes.
As soon as they come out of the oven, splash with apple cider or Champagne vinegar.
While roasting, slice your garlic, shallots, ginger, and jalapeños.
Over medium heat, sauté all of your aromatics until very fragrant.
Add in your roasted cremini mushrooms, drained cannellini beans, and vegetable stock.
Add a large pinch of kosher salt and bring to a boil.
As soon as the beans boil, place a lid loosely on top and reduce the heat to a simmer.
Check the beans every 20 minutes or so, adding water if needed.
Taste and adjust for salt.
When the beans are tender, spoon into a bowl and top with your roasted maitake mushrooms, a squeeze of lemon and fresh chives!
