On this diet, I’m allowed 3.5oz dried (100g) Navy Beans (instead of a protein), so tonight I am making navy bean and wild mushroom risotto (minus the Parmesan cheese, of course!). I’m glad I made enough for my lunch tomorrow, it was SOOOOO good!!!!!
- 10.5oz dried navy beans rehydrate in water as per directions on package.
- a good handful dried wild mushrooms (I like to use the dried, because you will use the hydrating liquid as stock for the “risotto”)
- 4 cups water (to make the mushroom “stock”)
- 3 cups of low sodium chicken stock or vegetable stock
- 1 vidalia onion medium chop
- 3 cloves finely minced garlic
- 3-5 sage leaves finely sliced (chiffonade)
- Salt and pepper to taste
- Couple of squirts of Pam
- 1 green onion finely chopped for garnish
- The night before, place beans in a large bowl and fill with water (as per directions).
- The morning of the meal, place the handful of mushrooms into a large Pyrex measuring cup (4+ cups) and fill with warm water. Allow to sit all day hydrating (make sure you cover tightly with cello, otherwise your place will smell of mushrooms).
To make the meal
- Drain the mushrooms through a very fine sieve (I use a yogurt cheese maker to do this). Reserve the liquid. Rinse the mushrooms as they may be sandy!
- Drain and rinse the beans.
- In a large cast enamelled dutch oven, spray a couple squirts of Pam and begin sweating the onions (you may need to add a bit of the mushroom stock to do this).
- When the onions have turned translucent, add the rinsed beans and stir thoroughly.
- Add all of the mushroom stock, and the low sodium chicken stock (don’t add the mushrooms yet). Add the sage.
- Cook covered on med-high heat for about 45 minutes, stirring occasionally (add more stock if it has been completely absorbed). As the stock is absorbed into the beans, the beans will cook to a creamy consistency, leaving some beans whole. Just at the end, add the mushrooms.
- To finish, you may wish to add a pat of unsalted butter (but not I) and a dash of cognac – as these flavours are wonderful with mushrooms.
- Garnish with finely chopped green onions or cheese.
You can add sausage, cooked chicken or any type of meat you like. Or make a mock Cassoulet, and add some torn duck confit pieces!!!