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Crispy Baked Beans with Mushrooms + Parmesan
Alison Roman is an American food writer, chef + MASSIVE bean champ. This is an exclusive recipe from her cookbook 'Something from Nothing'.
"These beans are a fantastic option for those who yearn for a cassoulet experience but don’t eat meat – they’re meaty in spirit and will certainly fill the void. Even if you do eat meat, I can confidently say they are exquisite beans. They’re substantial enough to be a main course alongside a bitter salad, or they could serve as a side next to a simple roast chicken or assortment of sausages. Since there aren’t that many ingredients here, it’s important to treat each one well to maximise what you get from it: Really fry those onions, really brown those mushrooms. These two steps (and the Parmesan, of course) are going to give you all the flavour you need" - Alison.
Photography by Chris Bernabeo
Ingredients
4 tablespoons unsalted butter
4 tablespoons olive oil, plus more as needed
1 large onion or 2 leeks, thinly sliced
kosher salt and freshly ground black pepper
450 g (1 lb) mushrooms, such as maitake, oyster or chestnut (cremini), sliced, chopped or torn into bite-size pieces
4 sage, thyme or oregano sprigs, leaves removed
2 jars Queen White Beans - with their bean stock. Or 2 x 400g tins white beans (such as cannellini or haricot) - drained + rinsed
125 g (4½ oz/1½ cups) grated Parmesan or pecorino cheese
45 g (1½ oz/¾ cup) panko or other coarse breadcrumbs
DO AHEADThe beans can be made and placed in their baking dish 2 days ahead, wrapped and refrigerated; when you’re ready to eat, top with the breadcrumb mixture and bake.
EAT WITHReheat in a skillet, tuck into a pork-fat tortilla and top with a just-scrambled egg.
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Directions
Preheat the oven to 220°C/200°C fan/425°F.
Heat the butter and 2 tablespoons of the olive oil in a large skillet over a medium-high heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until they’re tender and nicely browned, 8-10 minutes.
Add the mushrooms and half of the sage leaves and season with salt and pepper. Cook, stirring occasionally, until they’ve released most of their water and become very tender and deeply browned, another 10–12 minutes. Add 250 ml (8 fl oz/1 cup) water to the skillet and remove from the heat. Using a wooden spoon or tongs, scrape up the browned bits from the bottom of the skillet.
Either add the beans directly to the skillet (if it’s large enough) or combine the mushrooms and beans together in a large bowl. Add two-thirds of the Parmesan, season with salt and lots of pepper, and mix well.
Transfer to a 1.9- to 2.85-litre (2- to 3-quart) baking dish and top with the remaining Parmesan, remaining sage leaves, more pepper and a good drizzle of olive oil. Combine the breadcrumbs and remaining 2 tablespoons olive oil in a medium bowl and mix with your hands until it looks like wet sand. Season with salt and pepper and scatter over the top of the beans.
Bake the beans, uncovered, until the edges are thick and bubbling and the top is deeply golden brown and crisped, 40–45 minutes.
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