sofrito white beans w/mushroom + celery salad + creamy mustard dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a stockpot or Dutch oven, heat the butter over medium-low heat. Add the leek, 4 stalks of celery, garlic, and thyme with a big pinch of salt and sweat until soft and tender, about 7 minutes. Add the beans and enough water to just cover.

Step 2

Bring to a boil, lower to a simmer, and cook until the beans are tender and creamy, anywhere from 20 minutes to 90 minutes, depending on whether the beans have been soaked and their freshness. Remove from the heat and add a big pinch of salt if needed. Let sit for 10 minutes.

Step 3

In a large frying pan, heat several glugs of neutral oil over medium- high heat and panfry the mushrooms, seasoning with salt and black pepper, until golden brown and cooked through with lightly crisped edges. Remove from the heat and let cool.

Step 4

In a small bowl, combine the mushrooms, interior stalks of celery, and parsley with a couple of spoonfuls of the creamy mustard dressing, season with a pinch of salt, and toss to combine.

Step 5

To serve, portion the beans among individual serving bowls and top with a generous serving of the mushroom and celery salad.