Name: White bean stew with porcini
Yield: Serves 8
Ingredients: 3 bay leaves; 2 tbsp olive oil; a small handful of sage leaves, roughly chopped; 1 garlic bulb; 2 small onions, sliced; a knob of butter; 40 g dried porcini; 2 celery sticks, finely sliced into crescents; 400 g dried haricot beans, soaked in water for at least 5 hours or overnight

Preparation info

Serves
8

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

The amazingly delicious fresh porcini are only available in autumn and they are very dear, but the dried porcini I’ve used here are less expensive and work well.

A word of warning: the length of time it takes to cook dried pulses depends on their age; if they have been sitting in the cupboard for a long time, they really will need soaking overnight in water to soften.