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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Place beans in large pot. Add enough cold water to cover beans by 3 inches;
let stand overnight. Drain.
Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to
boil. Reduce heat; cover and simmer until beans are tender, stirring
occasionally, about 1 hour. Reserve 1 cup cooking liquid. Drain beans;
transfer to baking pan. Discard onion and bay leaves.
Meanwhile, combine oil and lemon slices in heavy medium saucepan. Simmer
over low heat unitl lemon slices are translucent, about 5 minutes. Let cool
uncovered 30 minutes. Strain lemon oil into bowl. Transfer 4 lemon slices
to plate; cut in half and reserve (discard remaining lemon slices). (Beans,
cooking liquid, lemon oil and lemons can be prepared 1 day ahead. Chill
seperately.)
Heat 4 tablespoons lemon oil in heavy large pot over medium-high heat. Add
mushrooms and saut unitl brown and tender, about 5 minutes. Add beans, 1
cup reserved cooking liquid, remaining lemon oil, herbs and lemon juice to
mushrooms. Simmer over medium heat 5 minutes to blend flavors. Cool
completely.
Stir chopped tomatoes and grated parmesan cheese into bean mixture season
to taste with salt and pepper. Spoon bean mixture onto platter. Garnish
with halved lemon slices.
Contributor: Bon Appetit April 1997
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