Sofrito White Beans w/Mushroom + Celery Salad + Creamy Mustard Dressing

Name: Sofrito White Beans w/Mushroom + Celery Salad + Creamy Mustard Dressing
Ingredients: 1 lb [450 g] great northern beans or any other medium white bean; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 sprigs thyme; 4 to 6 interior stalks celery (about 5 oz [150 g]) with the leaves attached, thinly sliced; 2 lb [900 g] mushrooms, any variety, sliced or pulled into thin pieces; Neutral oil; 1 lb [450 g] great northern beans or any other medium white bean; 1 recipe Creamy Mustard Dressing; 5 sprigs parsley, roughly chopped; 10 garlic cloves (2 oz [60 g]), minced; 4 celery stalks (4 oz [120 g]), thinly sliced; 1 leek (4 oz [120 g]), trimmed, washed, and cut into thin half-moons; 4 Tbsp [60 g] butter

Preparation info

Difficulty
Medium

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

4 Tbsp [60 g] butter
1 leek (4

Main course
Garnish
Vegetarian
Gluten-free

Method

In a stockpot or Dutch oven, heat the butter over medium-low heat. Add the leek, 4 stalks of celery, garlic, and thyme with a big pinch of salt and sweat until soft and tender, about 7 minutes. Add the beans and enough water to just cover.

Bring to a boil, lower to a simmer, and cook until the beans are tender and creamy, anywhere from 20 minutes