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1
Put the beans in a large pot with water to cover.
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2
Turn the heat to high and bring to a boil.
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3
Meanwhile, soak the mushrooms in hot water to cover.
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4
Cut a slit in the onion, insert the bay leaf, and put the onion in the pot.
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5
Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally.
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6
When the mushrooms are soft, drain them, reserving the soaking liquid.
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7
Squeeze them dry, trim away any hard spots, and chop them.
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8
When the beans begin to soften (anywhere from 30 to 60 minutes, depending on the bean), sprinkle with lots of salt and pepper and stir in the reserved mushroom-soaking liquid.
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9
Continue to cook, stirring occasionally, until the beans are tender but still intact (which will be about as much time as it took them to get tender).
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10
Add the mushrooms to the pot and continue to cook for 10 to 15 minutes.
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11
Remove the onion.
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12
Taste and adjust the seasoning.
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13
About 3 minutes before serving, add the garlic, herbs, and olive oil and stir.
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14
Spoon the beans and mushrooms into individual bowls and serve immediately.
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15
Black Beans with Dried Shiitakes.
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16
Asian flavors work well with the black beans earthy flavor: Replace the cranberry with black beans and the porcini with dried shiitakes.
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17
Substitute 2 tablespoons chopped fermented black beans for the sage and dark sesame oil for the olive oil.
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18
Season with soy sauce instead of salt and proceed with the recipe.
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19
Chickpeas with Cremini or Shiitakes.
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20
Add a sprinkling of just about any spice or spice mixture (to make your own, ) if you like: Substitute chickpeas for the cranberry beans and use about 1 pound fresh cremini or shiitake mushrooms, chopped or quartered, instead of the porcini.
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21
Skip Step 2 and use Mushroom Stock to replace the mushroom-soaking liquid in Step Replace the sage with cilantro or parsley.
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22
White Beans with Shiitakes.
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23
The shiitakes add complexity: Replace the cranberry beans with any white bean and the dried porcini with about 8 ounces fresh shiitakes, stems removed and reserved.
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24
In Step 2, soak the stems in the hot water or in hot Mushroom Stock for more mushroom flavor.
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25
Substitute rosemary or thyme for the sage.
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26
Flageolets with Morels.
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27
Dried or fresh morels are good here, as is a touch of cream added at the end: Use flageolets and morels instead of the cranberry beans and porcini.
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28
If youre using fresh morels, use about 8 ounces, cleaned and halved, skip Step 2, and use Mushroom Stock to replace the mushroom-soaking liquid in Step Replace the sage with tarragon or chervil and use the melted butter instead of the olive oil.
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29
Fava Beans with Chanterelles.
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30
Use any dried wild mushroom if chanterelles are not available, or shiitakes if thats all you can find: Use fava or lima beans instead of cranberry beans and chanterelles instead of porcini.
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31
If youre using fresh mushrooms, skip Step 2 and use Mushroom Stock to replace the mushroom-soaking liquid in Step Replace the sage with chives or parsley and use the melted butter instead of the olive oil.
