Mushrooms & Greens, Rice & Beans
Steve’s entire professional career has involved selling high quality cookware and chef’s tools. In addition to hosting retail events he has trained instructors at CIA, Peter Kump and Natural Gourmet Cooking School.
This recipe is featured in A Taste for Mushrooms
Mushrooms & Greens with Rice & Beans makes a hearty meal, or interesting side dish.
Ingredients
For the beans:
- 473 ml (2 cups) small red dried beans (or other dried beans of your choice)
- 30 ml sunflower oil or other light oil
- 118 ml (1/2 cup) chopped onion
- 15 ml (1 tablespoon) sliced garlic
- 1 bay leaf
- 15 ml (1 tablespoon) fresh thyme leaves or 2.5 ml (1/2 teaspoon) dried thyme
- 1 stem fresh parsley
- 1 carrot, chopped
- 2.5 ml (1/2 teaspoon) freshly ground black pepper
- 2.5 ml (1/2 teaspoon) yellow mustard seeds
For the mushrooms with rice and greens:
- 200 grams (1 cup) uncooked rice
- Broccoli rabe or other greens, chopped
- 2 large cloves garlic
- 45 ml (3 tablespoons) sunflower oil or other light oil
- Freshly ground black pepper
- Shiitake mushrooms
- Sun-dried tomatoes, sliced (optional)
- Chopped fresh thyme and basil, as needed
- 118 ml (1/2 cup) chopped onions
- 118 ml (1/2 cup) chopped peppers*
- 118 ml (1/2 cup) chopped fresh tomatoes
- Safety Note: Use the peppers of your choice, according to the heat desired. I love poblanos and never know until I taste them how hot they are. Hot peppers can be combined with other peppers.
- If you are cooking with very hot peppers like jalapenos, which I love to do, add them later into the bean broth, because the smoke can be irritating and make you sneeze a lot, and if your fingers were on the hot pepper, be sure not to touch your nose or eyes, or any mucus membranes. Wash your hands with soap and rinse thoroughly.
Preparation
- For the beans: In a large pressure cooker, combine the beans with water to cover. Soak for at least six hours, or overnight.
2. Drain the soaked beans and set them aside. Place the pressure cooker over medium-low heat. Add the oil and saute the onions until they are nearly translucent. Add the garlic and saute until golden brown. Add 2 liters (2 quarts) water and the beans. Make sure the water covers the beans by at least 1.3 cm (1/2 inch).
3. Place over high heat and add bay leaf, thyme, parsley, carrot, black pepper, and mustard seeds. Cover pressure cooker and bring to pressure, then reduce heat to low. Time for ten minutes, then leave to cool and release pressure naturally. Store the beans, refrigerated, in their own broth.
4. For the mushrooms with rice and greens: In a rice cooker combine the rice and 710 ml (3 cups) of filtered water.
2. Add the broccoli rabe (or other greens) and put it in the steamer attachment on top of the cooking rice, pressing them in to fit.
3. In a 30 cm (12-inch) skillet, sauté half the sliced garlic in 15 ml (1 tablespoon) of the oil. When the garlic starts to turn golden, crush it with a wooden spoon, add ground black pepper and stir. Put it aside in a shallow bowl, large enough to toss the broccoli rabe when it is tender. Don’t wash the skillet.
4. Slice the mushrooms; they will shrink when cooked, so not too thin. Add them to the skillet with the remaining garlic with another 15 ml (1 tablespoon) of oil. Saute until tender, stirring occasionally, 3-5 minutes. During this time, the broccoli rabe will be ready. Taste a stem to see if it its done; do not overcook. It should be bright green and tender. Toss it in that shallow bowl with the garlic and oil, like you would a salad. Keep it warm or not. Room temperature is fine, especially in warm weather. If you are adding sun-dried tomatoes, add them just before the garlic turns golden.
5. When the mushrooms are as tender as earlobes, they are ready. Put them in a serving bowl and keep warm. Garnish with fresh thyme and basil. Don’t wash the skillet.
6. Using the same skillet, sauté the onions until nearly translucent. Add chopped peppers and tomatoes. Raise heat and crush the tomatoes with a spoon. Add beans as desired and stir to reduce the bean broth into a thicker gravy. Add chopped thyme and basil and, if using, hot peppers. Arrange beans and vegetables on a platter or individual plates, and serve.
Note: Rice and beans will likely be ready at the same time. The entire meal can take just the time to cook the rice, about thirty minutes, if you are only cooking a dried cup of rice.
Steve Sloane
Steve’s entire professional career has involved selling high quality cookware and chef’s tools. He worked with and dined with Craig Claiborne and Dr. Ernesto Illy. He has insisted on quality and personally tested all his products. In addition to hosting retail events he has trained instructors at CIA, Peter Kump and Natural Gourmet Cooking School.
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