Bean Bourguignon
By Camila ChaparroPublished on March 28, 2024
Yield
Serves 4 to 6
Ingredients
1½ tablespoons table salt for brining8 ounces (1⅓ cups) dried Christmas lima beans, picked over and rinsed½ teaspoon table salt, plus salt for cooking beans¼ cup extra-virgin olive oil, divided1½ pounds portobello mushroom caps, cut into 1-inch pieces¼ teaspoon pepper 2 carrots, peeled, and chopped fine1 large shallots, minced½ ounce dried porcini mushrooms, rinsed and minced4 garlic cloves, minced2 teaspoons minced fresh thyme 3 tablespoons all-purpose flour 1 cup plus 2 tablespoons dry red wine, divided2 tablespoons white miso 2 tablespoons soy sauce 1 tablespoon tomato paste 2 bay leaves 1 cup frozen pearl onions, thawed¼ cup minced fresh parsley
Before You Begin
You can use dried large lima beans in place of the Christmas lima beans. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor.
Instructions
- Dissolve 1½ tablespoons table salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 20 to 30 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let sit for 15 minutes. Drain beans and set aside.
- While beans cook, add ¼ cup water and 2 tablespoons oil to Dutch oven and bring to simmer over medium-high heat. Add portobello mushrooms, salt, and pepper. Cover and cook for 5 minutes, stirring occasionally (mushrooms will release liquid).
- Uncover and continue to cook, stirring occasionally, until pot is dry and dark fond forms, 6 to 8 minutes longer. Add carrots, shallot, and remaining 2 tablespoons oil to pot and cook, stirring frequently, until vegetables start to brown, 3 to 4 minutes. Add porcini mushrooms, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Whisk in 1 cup wine, scraping up any browned bits.
- Whisk in miso, soy sauce, and tomato paste, then stir in 5 cups water and bay leaves. Bring to boil over high heat. Reduce heat to maintain vigorous simmer and cook, stirring occasionally and scraping bottom of pot to loosen any browned bits, until sauce is reduced and has consistency of heavy cream, 20 to 25 minutes.
- Stir in cooked beans, pearl onions, and remaining 2 tablespoons wine. Cover and cook over low heat, stirring occasionally, until pearl onions are tender, about 15 minutes. Discard bay leaves and stir in parsley. Serve.
Yield
Serves 4 to 6Ingredients
1½ tablespoons table salt for brining
8 ounces (1⅓ cups) dried Christmas lima beans, picked over and rinsed
½ teaspoon table salt, plus salt for cooking beans
¼ cup extra-virgin olive oil, divided
1½ pounds portobello mushroom caps, cut into 1-inch pieces
¼ teaspoon pepper
2 carrots, peeled, and chopped fine
1 large shallots, minced
½ ounce dried porcini mushrooms, rinsed and minced
4 garlic cloves, minced
2 teaspoons minced fresh thyme
3 tablespoons all-purpose flour
1 cup plus 2 tablespoons dry red wine, divided
2 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon tomato paste
2 bay leaves
1 cup frozen pearl onions, thawed
¼ cup minced fresh parsley
Ingredients
1½ tablespoons table salt for brining
8 ounces (1⅓ cups) dried Christmas lima beans, picked over and rinsed
½ teaspoon table salt, plus salt for cooking beans
¼ cup extra-virgin olive oil, divided
1½ pounds portobello mushroom caps, cut into 1-inch pieces
¼ teaspoon pepper
2 carrots, peeled, and chopped fine
1 large shallots, minced
½ ounce dried porcini mushrooms, rinsed and minced
4 garlic cloves, minced
2 teaspoons minced fresh thyme
3 tablespoons all-purpose flour
1 cup plus 2 tablespoons dry red wine, divided
2 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon tomato paste
2 bay leaves
1 cup frozen pearl onions, thawed
¼ cup minced fresh parsley
Ingredients
1½ tablespoons table salt for brining
8 ounces (1⅓ cups) dried Christmas lima beans, picked over and rinsed
½ teaspoon table salt, plus salt for cooking beans
¼ cup extra-virgin olive oil, divided
1½ pounds portobello mushroom caps, cut into 1-inch pieces
¼ teaspoon pepper
2 carrots, peeled, and chopped fine
1 large shallots, minced
½ ounce dried porcini mushrooms, rinsed and minced
4 garlic cloves, minced
2 teaspoons minced fresh thyme
3 tablespoons all-purpose flour
1 cup plus 2 tablespoons dry red wine, divided
2 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon tomato paste
2 bay leaves
1 cup frozen pearl onions, thawed
¼ cup minced fresh parsley
Why This Recipe Works
Creamy, chestnut-like Christmas lima beans meet tender, earthy portobello mushrooms in a rich, velvety sauce for a vegan version of the French classic, as luxurious and satisfying as the original. The ability of mushrooms to create fond, plus umami-boosting miso, soy sauce, and tomato paste, create a supremely savory sauce. Simmering beans in this acidic sauce slows down their cook time, leading to uneven results, so we cook them separately and add them to the sauce for the last 15 minutes to infuse them with the stew’s flavors.
Before You Begin
You can use dried large lima beans in place of the Christmas lima beans. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor.
Instructions
- Dissolve 1½ tablespoons table salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 20 to 30 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let sit for 15 minutes. Drain beans and set aside.
- While beans cook, add ¼ cup water and 2 tablespoons oil to Dutch oven and bring to simmer over medium-high heat. Add portobello mushrooms, salt, and pepper. Cover and cook for 5 minutes, stirring occasionally (mushrooms will release liquid).
- Uncover and continue to cook, stirring occasionally, until pot is dry and dark fond forms, 6 to 8 minutes longer. Add carrots, shallot, and remaining 2 tablespoons oil to pot and cook, stirring frequently, until vegetables start to brown, 3 to 4 minutes. Add porcini mushrooms, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 30 seconds. Whisk in 1 cup wine, scraping up any browned bits.
- Whisk in miso, soy sauce, and tomato paste, then stir in 5 cups water and bay leaves. Bring to boil over high heat. Reduce heat to maintain vigorous simmer and cook, stirring occasionally and scraping bottom of pot to loosen any browned bits, until sauce is reduced and has consistency of heavy cream, 20 to 25 minutes.
- Stir in cooked beans, pearl onions, and remaining 2 tablespoons wine. Cover and cook over low heat, stirring occasionally, until pearl onions are tender, about 15 minutes. Discard bay leaves and stir in parsley. Serve.
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