I made this dish BEFORE Christmas. It’s been siting here waiting to be posted only because, well, I’m lazy and need to get the Bittman cookbook from the kitchen. The recipe in the cookbook is called “Beans and Mushrooms.” This is great with dried beans and can be a flavorful main dish, can be served on top of a nice salad and the leftovers make a great hummus!
- 1 bag dried garbanzo beans
- 2 bay leaves
- 1 package mushrooms – sliced
- 1 onion – diced
- 2 cloves garlic – minced
- garam masala – to taste
- 1 bunch parsley
In a large pot, boil the beans in water. Fill the pot until about 1 inch over the beans. Toss in the onion and 2 bay leaves. The beans will need to cook for 60 minutes at least. Sprinkle with salt and pepper and then toss in the mushrooms and the garam masala (maybe 1-2 T.). The beans should be cooked at this point but not soft. Continue cooking until the water is gone and the beans are nice and soft, about 30 minutes more. Toss in the garlic and parsley about 5 minutes before serving.
Notes: The water is approximate. If you need to add more, do so! The beans will also vary in how long they cook depending on if you soak them or not. I served these with some sauted brocolli rapini and a toasted pita. Makes a ton of food!
Servings: I don’t remember. A very large amount.