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:

• Avocado Hummus by Our Good Life
• Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
• Black Bean Chili Nachos by Brunch with Joy
• Chickpea Fries (Panisse) by Curious Cuisiniere
• Five Layer Greek Hummus Dip by Food Done Light
• Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures
• White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

• Butternut Squash White Bean Soup by Magnolia Days
• Chickpea and Bean Soup by Momma's Meals
• Classic Cassoulet by Food Lust People Love
• Navy Bean & Kale Soup by An Appealing Plan
• Navy Bean Soup by The Messy Baker
• Slow Cooker Pork and Bean Stew by Nosh My Way
• Kielbasa and White Bean Soup by Cosmopolitan Cornbread
• Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen

Bean-a-licious Sides:

• Bean and Cornbread Salad by MealDiva
• Clams with Black Beans by A Day in the Life on the Farm
• Gluten Free Green Bean Casserole by Gluten Free Crumbley
• Gold Rush Baked Beans by Lifestyle Food Artistry
• Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen
• Pinto Beans With Cornbread Croutons by Nik Snacks
• Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

• Arugula Tomato and Beans Flatbread by Family Foodie
• Bean and Bacon Tacos by Jane's Adventures in Dinner
• Beefy Lima Bean Casserole by Cindy's Recipes and Writings
• Colombian Red beans - Frisoles Antioquenos by Palatable Pastime
• Italian Beans and Greens by Simply Healthy Family
• Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
• One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks
• Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
• Skillet Black Beans and Pork by Cooking Chat
• Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
• White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

Amaze-beans Sweet Endings:

• Chocolate Covered Espresso Bean Bark by Love and Confections
• Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
• Flourless Mocha Brownies by That Skinny Chick Can Bake
• Gluten-Free Black Bean Brownies by Wallflour Girl
• Gluten-Free Donuts by NinjaBaker
• Pecan Praline Black Bean Brownies by Rhubarb and Honey
• Soy Awesome Cookies 2.0 by What Smells So Good?
• Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
• Sweet Bean Pie by Shockingly Delicious
• Vanilla Bean Creme Brulee by Noshing With The Nolands

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