You can’t beat a dish like this that’s easy to be prepare but is sure to
impress your dinner guests.
Mushroom & Butter Bean Ragù with Cheesy Grits
- 1 (8-ounce) package dry butter beans*, soaked overnight
- 1 (32-ounce) container low-sodium vegetable broth
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 2 (8-ounce) packages fresh button mushrooms, quartered
- 2 (6-ounce) packages fresh portobello mushrooms caps, stems and gills
- removed and sliced ¼-inch thick
- 2 cups chopped leeks
- 1 tablespoon finely chopped garlic
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- 1 tablespoon chopped fresh parsley
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 cups water
- 1 cup heavy whipping cream
- 1½ teaspoons kosher salt
- 1 cup grits*
- 1 cup grated Gouda cheese
- ¼ cup unsalted butter
- Garnish: chopped fresh parsley, lemon zest, crushed red pepper
- In a large Dutch oven, combine beans, broth, and 1 tablespoon salt. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, 1 hour. (Make sure you reserve the cooking liquid.)
- In a large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until softened and golden brown, 15 minutes. Add leeks, garlic, remaining ½ teaspoon salt, black pepper, and red pepper; cook, stirring occasionally, until softened and aromatic, 5 minutes. Reduce heat to medium-low. Add cooked beans and cooking liquid; cook, stirring occasionally, until thick, 5 minutes. Stir in parsley and lemon zest and juice.
- In a medium pan, bring 3 cups water, cream, and salt to a soft boil over medium-high heat. Gently whisk in grits, stirring constantly, until grits have absorbed most of liquid, 5 minutes. Reduce heat to medium-low; cook until grits are tender, 10 minutes. Remove from heat; stir in Gouda and butter until smooth and combined.
- Garnish with parsley, lemon zest, and red pepper, if desired.
*We used Camellia Brand Large Limas and McEwen & Sons yellow grits.