Cranberry beans with black truffle and mushrooms

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A comfort, winter dish, turned into

a sophisticated meal

Black truffle is optional and cranberry beans can be substituted

by haricot or red beans

This dish is a comfort, winter meal you can cook at any time. I don´t want you to think that it´s a dish to be served exclusively with black truffle. Truffle is optional if you have it, as it gives an extra earthy flavour and complex aromas from the truffle.

It´s true that black truffle (tuber melanosporum) is one of the most expensive edible mushrooms in the world. The price can reach  £1,000 per kilo. But, you don´t need a kilo, right? Each truffle can weight around 20 – 30 grams so you can end up paying like £30 for 30 grams roughly. Also, they are so fragrant that you don´t need a lot to season your dishes. They are very versatile too as you can slice them or grate so with one, you can enjoy several dishes.

Some ideas to make the most of your truffle

The freshness lasts around 7 days. during that time, you can keep it in rice (as it need a dry environment) and use that rice, later on, to make a beautiful risotto with mushrooms, for example, as the rice will have to get the aromas and flavours from the truffle. Even you can do the same with eggs, and have truffled eggs, which are amazing!

You always can freeze it if you are not using it all. Just bear in mind you can only grate the frozen truffle, don´t slice or defrost.

Ingredients for 4 people

For the beans

  • 1 liter of water
  •  350 grams of cranberry beans
  •  1 carrot
  • ½ green pepper
  • 1 small onion
  • 2 cloves of garlic
  • 1 tomato
  • 2 bay leaves
  • salt
  • Extra virgin olive oil
  • Truffle

For the mushrooms

  •  250 g of shiitake mushrooms
  • 1 small onion
  • Extra virgin olive oil
  • Brandy
  • Salt
  • Liquid from cooking the beans

Step by step

  1. Soak the beans overnight.
  2. The next day, drain the beans and cook them. In a pot, put the water, carrot, green pepper, onion, garlic, bay leaves, and tomato. Pour a glug of extra virgin olive oil. Add the beans when the water is cold. Cook for 45 minutes or until the beans are soft.
  3. While the beans are cooking, prepare the mushrooms.
  4. Chop finely the onion and the mushrooms.
  5. In a frying pan, heat two tablespoons of extra virgin olive oil and simmer the onion and the mushrooms. Season with a pinch of salt. Add a bit of brandy and the liquid from cooking the beans and simmer and the liquid evaporates. Keep them aside.
  6. Check if the beans are soft. Correct the seasoning and add a pinch of salt if necessary.
  7. Remove the vegetables and drain the beans to a new pot. Add the mushrooms and stir until they are well mixed.
  8. Serve in a plate and slice or grate some truffle on top.

¡Qué aproveche!

 

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