White Bean & Mushroom Stew

25 06 2012

When I think of joining a CSA, I think of weekly bundles, overflowing with leafy greens, plump & fragrant fruits; coming home from my day at the farm, dirt under my toenails, my hair flowing free..blahblahblah.

It was my first CSA pick-up the other day, and sad to say, my expectations were not met. Cut to the farm. It is down-pouring. Me in a tank top, sans jacket, frantically pulling up basil plants by the root, trying to get out of there as fast as possible. Then sitting in the car, wondering how I’m supposed to justify spending $600 a season, when all I have to show for it this week are 3 garlic scapes, a quart of strawberries, a dozen eggs, and some mesclun. Feed a family of 4 for a week?? More like an hour.

I understand that it’s the beginning of the season and I cannot rush the garden, but c’mon; a girl can’t survive on garlic scapes and spring mix alone.

On a more positive note, I did manage to incorporate this weeks CSA into one great dinner. Smitten Kitchen’s Leek Toasts with Blue Cheese, with my scapes added, Mediterranean salad with a lemon/feta dressing, and this lovely bean, leek and mushroom stew from the Veganomicon.

It’s earthy and creamy, pretty much a full meal on its own, but taken to a whole new level when served up with the leek toasts.

Rustic White Beans and Mushrooms
Adapted from Veganomicon

2 cups dried white beans, soaked over-night
1 small onion, peeled and sliced into quarters
1 stalk celery, cut in 2
1 small carrot, sliced in half
1 tsp. dried thyme
2 tsps. dried tarragon
1/4 cup olive oil
2 large cloves garlic, peeled & minced
1 large leek, (white and light green parts only) thinly sliced
1 lb. mushrooms (whatever kind you want. I prefer a mix of mushies like shiitake, oyster, or cremini), thinly sliced
2 tsps. salt
Freshly ground black pepper

Drain and rinse the beans and transfer them to a pot. Add 4 cups of cold water, cover, and bring to a boil. Boil for about 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, until the beans are tender. Remove the onion, carrot, and celery. Lower the heat to low and continue to simmer while preparing the remaining veggies. The beans should resemble a very thick stew, not a soup. If there’s too much liquid, leave the pot uncovered and stir occasionally.

About 10 minutes before the beans are done, places the garlic and 2 tbs. of olive oil in a cold skillet. Heat the skillet over medium heat, allowing garlic to sizzle for about 30 seconds. Add the sliced leek and saute until soft, about 1-2 minutes. Scrape the leeks into the beans. Add the remaining 2 tbs. oil to the pan, allow to warm for about 30 seconds, then add the mushrooms. Sprinkle the mushrooms lightly with 1/2 tsp. salt and saute until most of the mushroom liquid has evaporated, anywhere from 8 to 12 minutes. When most of the excess liquid is gone, add the mushrooms to the beans. Turn off the heat and season the beans with the remaining salt (or more, if desired) and freshly ground pepper. Allow the beans to stand for about 10 minutes before serving.

Chili-Bean Tortilla Wraps

19 09 2010

I didn’t intend for this blog to be so mopey & angst-filled. It’s sort of tough though, trying to get over an intense relationship while also living at your parents house. Awesome. What’s also tough is being a recipe fanatic, but having no one to serve food to most nights. Hence my eating alone picture (below), then proceeding to wrap up leftovers that I’ll eat throughout the rest of the week. Food is healing. I will give it that. These tortillas, especially when dolled up with all the garnishes, make me feel really reminiscent of being in cheap taco joints in Texas last summer. Drunk with friends, late at night, with spicy salsas waking us up to the awesomeness that is life. So take that, tortillas. You make me lonely, but you’re delicious.

Chili-Bean Tortilla Wraps
Adapted from Vegetarian Cooking: A Commonsense Guide

Chili Beans:
2 tbs. olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
2 small red chilis, seeded & chopped
1/2 tsp. cayenne pepper
1 tsp. paprika
1 tsp. cumin
1/4 tsp. sugar
1 can (14 oz) diced tomatoes
1 can (15.5 oz) kidney beans
1 tb. tomato paste

12 soft flour tortillas
2 cups grated cheddar cheese
Sour Cream (optional)
Lime wedges (optional)

1. To make the chili beans, heat the olive oil in a saucepan over low heat and saute the onions, garlic, pepper, and chilis for 8-10 minutes, or until softened. Add the remaining ingredients, along with 1/2 cup water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes. Season to taste.
2. Lay the tortillas on a work surface. Put some of the bean mixture along the middle of each tortilla, sprinkle with some cheese, and roll up. Place seam side down on a heated/oiled pan and grill each side until golden brown. Serve with sour cream & lime wedges. Or some home-made guac and/or salsa.