Extra Savory 3-Bean Stew

When cold weather hits, one of my go-tos is to pull out the slow cooker and make chili and stew. There is something about the hours ticking by and the house filling with an irresistible aroma… Disparate elements meld into hearty, seductive sustenance, with foundation-building flavors like dried porcini, gochujang, and a bean variety to establish meaty, creamy, and deep notes. There’s also the garnishes, which ought to be piled generously on top as you gather at the table. I love heirloom beans. Partially because they are reliably plump and extra creamy or meaty, and always for their complex, rich flavors. If you cannot find these specific beans at your grocery store, order them online over on my “Things I Love” page. With just a couple prep steps, this vegan stew cooks almost entirely passively, freeing you to other cold weather activities and fantasies of steaming bowls-to-come.

Extra Savory 3-Bean Stew

Makes 8-10 servings

INGREDIENTS

• 8 medium shallots, peeled, root ends trimmed, any larger ones cut in half lengthwise

• 1 head garlic, cloves separated & root ends trimmed, papery sheaths left on

• 1/2 cup water 

• 1/4 oz dried porcini

• 2 tbsp gochujang

• 1 tbsp cumin

• 1 tsp chile powder

• 1 tbsp coriander

• 1/2 tsp smoked paprika

• 1/2 tsp cayenne

• 1 tsp kosher salt, plus more as needed

• 1 dried chile, such as ancho or chile de árbol 

• 1 1/2 cups each (dried beans):

  • Scarlet runner beans

  • Rio Zape beans 

  • Buckeye beans

• 2 cups canned tomatoes

• 4 cups mushroom (or veg) broth

• Additional water as needed

TOPPINGS

• Fresh cilantro sprigs

• Store bought crispy shallots

• Chopped dill pickles

• Thinly sliced Fresno or Serrano chile

• Sour cream (or use vegan sour cream)

• Aleppo chile flakes

• Lime wedges

DIRECTIONS

1. Preheat the oven to 400°. On a sheet pan, toss shallots and garlic in olive oil and season with kosher salt. Arrange shallots around the periphery of the pan and garlic clustered at the center, and roast for 15 minutes. Once shallots become softened and golden on the bottom, turn all over & roast 8-10 more minutes, until lightly golden on side two and garlic cloves are rendered tender. Cool on a wire rack. Squeeze the roasted garlic from their papery sheaths once they are cool enough to handle.

2. Steep the dried mushrooms in hot water for 15 minutes. Squeeze the liquid from them, then coarsely chop them and add them back to the reserved soaking liquid.

3. Pour scarlet runner beans into the slow cooker. Use kitchen shears to coarsely chop the canned tomatoes as you empty them into the pot. Add the Rio Zape beans, followed by the chopped porcini and liquid, and the garlic & shallots. Add in the Buckeye beans, the gochujang, all the spices, and the kosher salt.

4. Pour mushroom stock to cover, adding additional water as needed to submerge the mixture. Briefly stir to combine and then add the dried chile and cover, and turn the slow cooker to high. After an hour, turn the dial to low, adding more water to cover as needed. Cook on low overnight or 12 hours, checking before going to bed to add more water to submerge the mixture as needed.

5. The next day, turn the cooker off and remove the dried chile. Stir to incorporate the mixture and taste. Season with kosher salt to taste, stir again, and serve into bowls. Squeeze a wedge of lime, add a dollop of sour cream, a handful of cilantro leaves, a cluster of chopped pickles, and scatter crispy shallots and the sliced fresh chiles over top.

6. Any leftovers can be frozen for up to 4 months, or transferred to sealed containers and refrigerated for up to 1 week. Add a little water or stock when reheating the chili, as the beans will have soaked up their liquid.