Sunday, March 1, 2015

Bean Ragoût and Crisped Mushrooms for #SundaySupper

Tammi from Momma's Meals s our hostess for today's #SundaySupper. Tammi picked a 'beantastic' theme. So anything and everything made with beans. I wanted to make a smoky bean ragoût without bacon. No reason for the restriction, I was just intrigued by friends' comments that my Lapsang Souchong Blondies tasted like they had bacon in them. I figured I'd give this substitution a try. Success.


Ragoût is a thick, hearty French stew; there's a similar version known as ragù in Italy. The defining characteristic of ragoût: it is cooked slowly over low heat for a long, long time. The extended cooking allows flavors to develop, creating a rich layered flavor.

In terms of ingredients, there are no rules with ragoût. And because ragoût can be filling, serve small portions. Leftovers are fantastic because this stew tastes even better on the second day!

Ingredients
Bean Ragoût
  • 5 C dried beans, soaked (I used red adzuki)
  • 2 T butter
  • splash of olive oil
  • 1 fennel bulb, trimmed and chopped
  • 3 green garlic stalks, thinly sliced
  • 6 garlic cloves, crushed
  • 2 delicata squash, cleaned and cubed
  • 2 T ketchup
  • water
  • 1 T lapsang souchong, crushed
  • 1 t smoked sea salt
  • 2 bay leaves
  • 2 rosemary sprigs
  • 2 C collard greens, chiffonaded
Crisped Mushrooms
  • mushrooms (I used canary oysters, oysters, and shitakes)
  • butter
  • freshly ground salt
  • freshly ground pepper
Procedure

Bean Ragoût
Put the beans in a large souppot, covered with cold water. Cover pot and soak beans for 6 hours or overnight. Drain beans and set aside.

In the same pot, melt the butter in a splash of olive oil. Add in the fennel, green garlic, and garlic. Saute until the green garlic and fennel softens and begin to caramelize. Spoon in the beans, delicata, and ketchup.


Fill the pot with water, covering the beans by 1-1/2 to 2" of water. Bring to a boil. Add in the tea, salt, rosemary, and bay leaves. Turn down to a simmer. Cover the pot, and let cook on low heat for 2 hours. Fold in the greens and cook for another hour.


Crisped Mushrooms
Melt butter in a large, flat-bottom pan. When the butter begins to brown, lay your mushrooms in the pan. Make sure that you can see the bottom between the mushrooms and that the mushrooms aren't touching.

Let the mushrooms brown and crisp. Flip the mushrooms and crisp them on the other side. Only after they are crisp should you season them. Adding salt when they are cooking will lead to soggy mushrooms. Season to taste with salt and pepper.

That's it. Easy peasy. Serve a small bowl of Bean Ragoût and Crisped Mushrooms

Here's what everyone else brought to the Beantastic Table...

Beantastic Beginners:
Bean-a-rific Soups and Stews:
Bean-a-licious Sides:
Incredi-bean Main Meals:
Amaze-beans Sweet Endings:
Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday!
 We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

17 comments:

  1. Looks like I need to have ragout in my life soon. Yum!

    ReplyDelete
  2. Looks good! Like the idea of finding other ways to get that bacon flavor into a dish.

    ReplyDelete
    Replies
    1. Thanks! We LOVE bacon, but I know it's not too, too healthy for us to have all the time.

      Delete
  3. What a terrific combination of flavors and textures! Looks delish, Camilla!

    ReplyDelete
  4. Diana @DandelionGreensBlogMarch 1, 2015 at 5:52 AM

    This looks so comforting and delicious on this rainy day! I love the idea of topping it off with the crisped mushrooms, too!

    ReplyDelete
  5. Great recipe this week! I've never heard of red adzuki beans before

    ReplyDelete
  6. One of my favorite flavor combinations!

    ReplyDelete
  7. This is wonderful! I've experimented for years with bacon substitutions, but have never tried lapsang souchong. I need to look into it! And thanks for your tips on crisping mushrooms. I HATE soggy mushrooms, but have always been salting while cooking. I'm trying your method next time!!

    ReplyDelete
  8. Now I can have bean ragout for meatless Monday. Thanks Cam

    ReplyDelete
  9. I'm a newbie on #SundaySuppers, too, and thought I would come and say hey! Your recipe looks fantastic.

    ReplyDelete
  10. Never had tea before in beans, How creative and different!

    ReplyDelete
  11. Great flavors and those crisped mushrooms look awesome!!

    ReplyDelete
  12. That slow cooking really brings out all the flavors!

    ReplyDelete
  13. omg ... you used tea in this recipe! I love it ... what an interesting way to get "bacon" flavor in a dish! Totally trying this soon!

    ReplyDelete
  14. Mmmmm you got me with those mushrooms! It sounds wonderful!!

    ReplyDelete

Share Buttons