Ingredients
Equipment
Method
- Prepare the beans and broth Clean and slice the mushrooms, dice the onion, and mince the garlic. Drain and rinse the beans. Mash ¾ cup of the drained beans with ¼ cup of the measured 1 cup broth until mostly smooth. Keep the remaining whole beans, the remaining ¾ cup base broth, and the optional extra ¼ cup broth separate.
- Cook off the mushroom liquid Heat the heavy skillet over medium-high heat for about 1 minute. Add the mushrooms without oil. Cook for about 6–10 minutes, stirring regularly, until they soften, shrink, and release liquid that then mostly evaporates. Lower the heat if they stick or darken before releasing their moisture. Wait until the pan sounds more like a sizzle than a watery simmer.
- Brown the mushrooms Add 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread the mushrooms across the pan and cook for about 3–5 minutes, turning occasionally, until they develop golden-brown patches. Transfer them to a plate, keeping any juices that collect there.
- Soften the onion and seasonings Lower the heat to medium. Add the remaining 1 tablespoon oil and the onion; cook for about 5 minutes, stirring, until softened. If the browned bits on the pan threaten to scorch, loosen them with 1 tablespoon taken from the measured ¾ cup base broth. Stir in the garlic and thyme for about 30 seconds, until fragrant.
- Build the bean sauce Add the mashed bean mixture, the remaining whole beans, and all the remaining base broth from the measuring cup. Add the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Scrape up the browned bits, bring to a gentle simmer, and cook uncovered for about 5 minutes, folding gently so the whole beans keep their shape.
- Return the mushrooms Add the mushrooms and their plate juices. Simmer gently for 2–4 minutes, until everything is hot and the sauce coats the beans. If it is too thick, add the optional extra broth 1 tablespoon at a time, using up to ¼ cup. Stop when the sauce is slightly looser than you want to serve; it will thicken as it stands.
- Finish off the heat Stir in the Dijon, lemon juice, and lemon zest. Taste and adjust salt if needed. Divide into four servings with your chosen accompaniment, adding the optional parsley and a small pinch of red pepper flakes to each serving if desired.
Notes
Timing and yield: About 15 minutes prep and 35 minutes cooking, or 50 minutes total. Makes four modest main portions with toast, rice, potatoes, or another accompaniment; preparing that accompaniment takes its own time.
Beans and broth: Use the drained contents of both 15-ounce bean cans, about 3 cups total. Mash 3/4 cup beans with 1/4 cup of the measured base broth. The remaining 3/4 cup broth goes into the skillet, including any spoonful used to deglaze. Keep the optional extra 1/4 cup separate.
Mushrooms: Use fresh mushrooms and a heavy pan suitable for brief dry heating, following its care instructions. Let the released liquid mostly evaporate, then add the first tablespoon oil for browning. Lower the heat if slices catch before releasing moisture.
Thickness: Return the mushrooms and their juices before deciding whether to add optional broth. Use tablespoon additions and stop at a spoon-coating consistency; the sauce thickens as it stands.
Half batch: Use one bean can and half of every other ingredient. Mash 6 tablespoons beans with 2 tablespoons broth; reserve 6 tablespoons base broth for the skillet, plus up to 2 extra tablespoons. A 10-inch skillet is suitable.
Storage: Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below, use within 3–4 days, and reheat leftovers to 165°F/74°C. Leftover storage guidance.