Lately, I've been rediscovering beans—and now I can't stop experimenting with them. My latest creation turned out so well that it's become a regular in my kitchen. Here's how I make it.
- Beans (quantity to taste)
- Heavy cream (homemade is best for richness, but store-bought works too)
- Dried or frozen mushrooms (porcini, chanterelles, or other aromatic varieties)
- Sea salt and freshly ground black pepper
- Saffron
If using dried beans, soak them overnight. If short on time, simply cover with cold water and simmer over very low heat. Key tip: Don’t salt yet—wait until the end. Cook for about 40 minutes, checking occasionally. If they’re still firm, add more water and continue until almost tender.
For dried mushrooms, soak for 15 minutes, then finely chop. Frozen ones just need chopping.
Once beans are slightly softened, add enough cream to cover them, along with the mushrooms and saffron. Simmer gently for another 15–20 minutes, stirring occasionally. When fully tender, remove from heat, then season with salt and pepper.
If using dried beans, soak them overnight. If short on time, simply cover with cold water and simmer over very low heat. Key tip: Don’t salt yet—wait until the end. Cook for about 40 minutes, checking occasionally. If they’re still firm, add more water and continue until almost tender.
For dried mushrooms, soak for 15 minutes, then finely chop. Frozen ones just need chopping.
Once beans are slightly softened, add enough cream to cover them, along with the mushrooms and saffron. Simmer gently for another 15–20 minutes, stirring occasionally. When fully tender, remove from heat, then season with salt and pepper.
