Mushrooms & Greens, Rice & Beans

Mushrooms & Greens with Rice & Beans makes a hearty meal, or interesting side dish.

1. 1. For the beans: In a large pressure cooker, combine the beans with water to cover. Soak for at least six hours, or overnight.

2. Drain the soaked beans and set them aside. Place the pressure cooker over medium-low heat. Add the oil and saute the onions until they are nearly translucent. Add the garlic and saute until golden brown. Add 2 liters (2 quarts) water and the beans. Make sure the water covers the beans by at least 3 cm (1/2 inch).

3. Place over high heat and add bay leaf, thyme, parsley, carrot, black pepper, and mustard seeds. Cover pressure cooker and bring to pressure, then reduce heat to low. Time for ten minutes, then leave to cool and release pressure naturally. Store the beans, refrigerated, in their own broth.

4. For the mushrooms with rice and greens: In a rice cooker combine the rice and 710 ml (3 cups) of filtered water.

5. Add the broccoli rabe (or other greens) and put it in the steamer attachment on top of the cooking rice, pressing them in to fit.

6. In a 30 cm (12-inch) skillet, sauté half the sliced garlic in 15 ml (1 tablespoon) of the oil. When the garlic starts to turn golden, crush it with a wooden spoon, add ground black pepper and stir. Put it aside in a shallow bowl, large enough to toss the broccoli rabe when it is tender. Don’t wash the skillet.

7. Slice the mushrooms; they will shrink when cooked, so not too thin. Add them to the skillet with the remaining garlic with another 15 ml (1 tablespoon) of oil. Saute until tender, stirring occasionally, 3-5 minutes. During this time, the broccoli rabe will be ready. Taste a stem to see if it its done; do not overcook. It should be bright green and tender. Toss it in that shallow bowl with the garlic and oil, like you would a salad.  Keep it warm or not. Room temperature is fine, especially in warm weather. If you are adding sun-dried tomatoes, add them just before the garlic turns golden.

8. When the mushrooms are as tender as earlobes, they are ready. Put them in a serving bowl and keep warm. Garnish with fresh thyme and basil. Don’t wash the skillet.

9. Using the same skillet, sauté the onions until nearly translucent. Add chopped peppers and tomatoes. Raise heat and crush the tomatoes with a spoon. Add beans as desired and stir to reduce the bean broth into a thicker gravy.  Add chopped thyme and basil and, if using, hot peppers. Arrange beans and vegetables on a platter or individual plates, and serve.