OCTOBER 14 • 2021 | 47

2 bay leaves

2 Tbsp. honey

1 pint grape, cherry or teardrop 

tomatoes (smallish is the goal), 

sliced in half

Freshly ground black pepper

Kosher salt

Directions
Soaking your beans isn’t 
strictly necessary, but it 
will help facilitate even 
and speedy cooking. 
After rinsing and sorting 
the beans, cover them 
with at least a quart of 
water, and let them sit 
on the counter or in the 
fridge, covered, until 
needed. 
Soak the mushrooms 
about an hour before 
they’re needed. As you 
prepare to cut them, 
strain the liquid they 
soaked in through a 
coffee filter, and save it 
for later. There should 
be at least 1-2 cups of 
water remaining from the 
soaking. 
As you prepare to 
cook this dish, strain 
all the soaking liquid 
off the beans, and set 
them aside; discard this 
soaking liquid.
In a large, heavy-
bottomed cooking pot (a 
French oven or something 
of the sort), heat the oil 
over medium-high heat, 
and when it’s shimmering, 
add the onion, carrot and 
celery. Cook until the 
onion begins to become 
translucent and softens 
slightly, maybe 5-7 
minutes. Add the garlic, 
and cook until fragrant, 
another 3-5 minutes at 
most. Add the mushrooms 
and cook for a further 2-3 
minutes.

Pour the reserved, 
strained liquid from the 
mushrooms into the pot, 
and then add the beans. 
Pour over water to cover 
by about an inch, and add 
the thyme, parsley stems, 
bay leaves, honey and 
several good grinds of 
black pepper.
Fiddle with your stove 
to bring the beans to a 
gentle simmer and hold 
them there at a simmer 
to cook until they’re done 
(squishably soft, but not 
falling apart.) This might 
be as little as 1 hour, or 
as much as 5, depending 
on your beans. Stir 
occasionally and check 
after 45 minutes to see 
how tender the beans 
have gotten, sampling 
periodically until you’re 
satisfied. Add liquid if 
needed.
As the beans begin 
to reach their desired 
doneness, check the 
liquid levels carefully; 
you don’t want to have 
a black bean soup here, 
but rather something 
approaching baked bean 
consistency. As the beans 
finish cooking, stir in the 
sliced tomatoes, and let 
the heat of the cooked 
beans begin to break 
them down. Let this cook 
for about 5 minutes.
Season with salt and 
pepper to taste, and fold 
in the chopped parsley 
leaves. Serve hot as a 
side vegetable, or over 
grits or polenta as a main 
course. Enjoy! 

Chef Aaron blogs on the Facebook 

page of the Isaac Agree Downtown 

Synagogue. Reprinted with 

permission.

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