Rustic White Bean And Mushroom Casserole Recipe

Name: Rustic White Bean And Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried white beans, soaked for at least 8 hours; 1 small onion, peeled & sliced in half; 1 stalk celery, cut into 2 pieces; 1 small carrot, sliced in half lengthwise; 1 teaspoon dried thyme; 2 teaspoons dried tarragon; 1/4 cup olive oil; 2 garlic cloves, minced; 1 large leek, sliced thinly; 1/2 lb mushroom, mixed varieties; 1 1/2 teaspoons salt; fresh ground black pepper; 2 1/2 cups breadcrumbs, preferably fresh and homemade; 1/3 cup walnuts, chopped until resembling coarse crumbs (use food processor); 1/4 cup vegan margarine; 2 teaspoons dried sage; 1 teaspoon dried oregano; 1/2 teaspoon paprika

Servings: persons

2 cups dried white beans, soaked for at least 8 hours
1 small onion, peeled & sliced in half
1 stalk celery, cut into 2 pieces
1 small carrot, sliced in half lengthwise
1 teaspoon dried thyme
2 teaspoons dried tarragon
1/4 cup olive oil
2 garlic cloves, minced
1 large leek, sliced thinly
1/2 lb mushroom, mixed varieties
1 1/2 teaspoons salt
fresh ground black pepper
2 1/2 cups breadcrumbs, preferably fresh and homemade
1/3 cup walnuts, chopped until resembling coarse crumbs (use food processor)
1/4 cup vegan margarine
2 teaspoons dried sage
1 teaspoon dried oregano
1/2 teaspoon paprika

1
Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes.
2
Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally.
3
About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans.
4
Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.
5
Turn off the heat and season the beans with the remaining salt and pepper.
6
Preheat oven to 350.
7
Make the sage bread crumbs: Melt the margarine in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat.
8
Pour the beans into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the beans are bubbling.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups dried white beans, soaked for at least 8 hours, 1 small onion, peeled & sliced in half, 1 stalk celery, cut into 2 pieces, 1 small carrot, sliced in half lengthwise, and more.

Yes, Rustic White Bean And Mushroom Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rustic White Bean And Mushroom Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions