Ragu of White Beans, Porcini Mushrooms & Greens
Prudence Sloane

Serves 8

1  pound dried small white beans

6 ounces pancetta, finely diced

3 tablespoons extra virgin olive oil

2/3 cup diced carrot

2/3 cup diced onion

8 garlic cloves, smashed

1/4 cup fresh thyme leaves

1 ounce dried porcini mushrooms

3 cups chicken stock

1 cup porcini soaking liquid

4 cups chopped kale

Mushrooms

Reconstitute the dried mushrooms by covering them with boiling water. Let soak for about 15 minutes or until soft. Scoop up the floating mushrooms, letting the sand fall to the bottom. Save the soaking liquid but do not use the last tablespoon as it could have sand in it or strain it through a coffee filter.

Beans

Soak the beans according to package directions. Drain.

In a medium saucepan over med.-low heat, sauté the pancetta for 5 minutes or until all the fat is rendered. Add one tablespoon of the olive oil and sauté the diced carrot and onion until soft. Add the thyme and garlic and sauté for one minute. Add the soaked beans, chicken stock, mushrooms, mushroom soaking liquid, and kale. Let simmer covered for about one hour or until the beans are almost done. Make sure the beans are always covered by liquid. Uncover and continue simmering until the beans are soft to the bite (total time about 1 hour and 15 minutes although could cook longer). Simmer until the liquid is reduced. Add the remaining olive oil and season with salt.