Brothy beans with sautéed mushrooms and sage pesto
Brothy beans are delicious all year round, but there’s something about enjoying a bowl when it’s cool outside that makes the experience extra special– it’s like caring for yourself while enjoying something that feels indulgent. We developed this recipe to highlight fall’s bounty: creamy beans are topped with earthy sautéed cremini mushrooms and nutty sage pesto. Get a little of each in your spoon for the perfect fall bite. Don’t forget the crusty bread!
Which beans to use? We used Cranberry, but the beauty of this dish is that any variety will work and will lend its own unique flavor. Take 'em from dried to cooked with our guide!
- Time: 20 minutes (plus bean cooking)
- Cookware: bean cooking vessel of choice, food processor or blender, large skillet
What you’ll need
- 1 lb beans
- Onion, rosemary sprig, thyme sprig, bay leaf, garlic, salt, olive oil (for flavoring)
- Juice from ½ lemon
- ⅓ cup toasted hazelnuts
- ½ cup sage leaves and stems, hard or woody stems removed
- ½ cup grated Parmigiano Reggiano
- ½ cup olive oil
- Salt and freshly ground pepper, to taste
- 2 tbsp salted butter
- 2-3 cloves garlic, thinly sliced
- 16 oz cremini mushrooms, stems trimmed (if dry), caps and stems quartered
- 1 tsp fresh thyme leaves
Prepare the beans: Combine beans and flavorings in the cooking vessel of your choice. Cover with water and cook according to the bean cooking guide. Once tender, remove aromatics and set aside.
Make the sage pesto: In the bowl of a food processor (or in a blender), add lemon, hazelnuts, sage, and Parmiganio Regganio. Pulse a few times until chopped. In a steady stream, slowly add olive oil while the food processor is running. Stop to scrape down the sides once with a rubber spatula and add salt and pepper to taste. Run the processor for a few more seconds to combine thoroughly. Set aside.
Sauté the mushrooms: Over medium-high heat, add butter to a large skillet and once it foams, add garlic, mushrooms, and thyme leaves. Thoroughly toss to coat and cook, stirring occasionally, for 8-10 minutes until mushrooms are browned and the liquid they produced is mostly evaporated. Remove from heat and set aside.
Serve and enjoy: Serve beans in bowls with the bean broth, topped with mushrooms and sage pesto.