Menu: White Beans and Mushrooms, Orange and Grapefruit Salad

Remaining in Tuscany, we have another bean-based stew, served with bruschetta and parmesan cheese. Like elsewhere in Italy, the pre-modern population of Tuscany ate little meat, getting much of their protein from legumes. Even now, when meat is more widely consumed, beans remain a central part of the diet. Prior to Columbus, this would have been mainly peas, lentils, and fava beans, with white navy and cannellini beans becoming favored after their introduction from the New World. They are part of antipasti, side dishes, and most of all, soups and stews with a variety of ingredients. Here, they are included in a vegetarian stew with fresh and dried mushrooms.

This has to be one of the most satisfying meatless entrées I’ve ever tried. After the beans are cooked with celery, onions, garlic, and vegetable broth, some are removed and marinated with vinegar, olive oil, and rosemary. The rest are mashed or partially pureed in the pot before adding sautéed mushrooms. Each dish of beans and mushrooms is served with a spoonful of the marinated beans, a couple pieces of garlic-rubbed toast, and a sprinkle of parmesan cheese.

All of the flavors were balanced, with a nice contrast between the somewhat rich “stew” and acidic and herbal qualities of the marinated beans. The mix of protein from the beans, carbohydrates from the bread, and fat from the olive oil made the dish filling and satisfying, with the toasted bread adding a crunchy contrast to the otherwise soft dish. Really, I can’t praise this dish highly enough. It’s great as is, but the optional orange and grapefruit salad is a good accompaniment.