Mushroom & Butter Bean Ragù with Cheesy Grits

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
For ragù:
  1. 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.)
  2. 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.
For grits:
  1. 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.



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