Inspired by Patricia Quintana's Cuisine of the Water Gods
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 white onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups sliced button mushrooms (6 to 8 ounces)
- 1/2 cup of mixed dried mushrooms, reconstituted and chopped
- 4 cups chicken stock
- 6 dried pequin chiles, stemmed and crushed with a mortar and pestle (or substitute red chile flakes)
- 1 bay leaf
- 1 cup cooked white heirloom beans, such as Caballero or Cassoulet
- Salt and pepper
Serves 2 to 4
- In a large saucepan, heat oil and butter over medium-low heat. Add the onion and garlic and sauté until the onion is golden brown, about 15 minutes. Add the fresh and reconstituted mushrooms and cook, uncovered, until tender, about 30 minutes.
- Add the stock, chiles, and bay leaf and simmer, covered, for 20 minutes. Add the beans and continue to simmer until heated through, about 10 more minutes. Season to taste with salt and pepper.