Name: Corsican White Bean Stew with Dried Mushrooms
Yield: Serves 6–8
Cuisine: Corsican
Ingredients: Kosher salt and freshly ground black pepper, to taste; ½ oz. dried porcini mushrooms; 2 tbsp. extra-virgin olive oil; 4 cups boiling water; 1 large yellow onion, finely chopped; 4 cloves garlic, finely chopped; 1 ½ cups dried cannellini beans, soaked overnight and drained; ¼ cup tomato paste; 2 bay leaves; 2 cups vegetable stock; 1 15-oz. can whole peeled tomatoes, crushed by hand

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Even though this simple bean stew is typical of Corsica’s flavorful, unpretentious fare, it benefits from the luxury of dried porcini mushrooms. You will need just a few of them, as their deep earthiness comes through even if only a small amount is used.

Ingredients

½ oz. dried porcini mushrooms
4 cups boiling water
2 tbsp.

Europe
France
Corsica
Main course
Stew
Vegan
Mediterranean
Gluten-free

Method

Combine porcini and boiling water in a bowl and let sit until softened, 20–30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop. Slowly pour soaking liquid into a measuring cup until you have 3 cups, making sure to leave any sediment in bot

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