White Bean And Celeriac Stew With Meyer Lemon

Drain and rinse the beans. Put beans in a large pot (I used enamel-coated cast iron) with enough water to cover two inches above level of the beans. Stir in kosher salt and unpeeled garlic cloves. Cover and bring water to a boil. Once the water is boiling, turn heat to low and let simmer for 30 minutes. Add the sun-dried tomato pieces and continue to simmer for another 20-30 minutes, until beans are tender and creamy.

While beans are cooking, prep vegetables and set aside. Next, fill a medium pot with water and a large pinch of salt for the pasta. Bring water to a boil.

Once the beans are cooked, strain them, while reserving cooking liquid. Set both aside.

In the same pot that was used to cook the beans, heat the olive oil over medium heat and add shallot and onion. Saute lightly for about five minutes, until they are just beginning to brown. Add mushrooms and celeriac, season with black pepper and add about a cup of the bean cooking liquid. Cover, turn heat to low and simmer for about 10 minutes.

The water for the pasta should be boiling at this point. Add the pasta and cook, uncovered, until al dente. Do not overcook! Err on the side of undercooked, as liquid will be added to it at the end and some of it will get absorbed by the pasta.

Once the vegetables have simmered for about 10 minutes, stir in the chard, cover, and cook for another 5 minutes.

Drain the pasta lightly and quickly and then toss back into the pot with 1/2 a cup of bean cooking liquid and an optional drizzle of oil.

Check the vegetables for doneness and adjust salt and pepper, to taste.

To serve, layer each bowl with pasta, beans, vegetables and additional bean broth, if desired. Top with a crumble of feta and a the juice of a lemon quarter. Serve with red pepper flakes on the side.