Photo by Christine Hyatt

CANNELLINI BEANS WITH CHANTERELLES, SAGE AND DELICATA SQUASH

From Cory Schreiber

See Cory's story on cooking shell beans here: Winter's Bounty in a Bean Shell

Serves 4-6

1 cup cannellini beans or other medium-size dried white beans
2 Tbsp kosher salt
3 Tbsp olive oil
2 thyme sprigs
1 clove garlic, whole
2 shallots
1 bay leaf
1 firm, sweet apple (Gala, Braeburn, Cameo, Golden Delicious)
1/2 small delicata or sweet dumpling squash
2 oz dried or 6-8 oz fresh chanterelle mushrooms
1 cup fresh apple cider
Freshly ground black pepper
1 tsp apple cider vinegar
6 fresh sage leaves, coarsely chopped
1 Tbsp unsalted butter
16 leaves Italian flat-leaf parsley

1. Follow directions for cooking dried beans, adding 1 tablespoon kosher salt, 2 tablespoons olive oil, thyme, garlic, 1 whole shallot, and bay leaf. When beans are done, remove the thyme, garlic, shallot and bay leaf. Let the beans sit in the cooking liquid.

2. Peel and thinly slice the remaining shallot. Peel, core and dice the apple into half-inch pieces. Peel the squash and then cut it in half lengthwise. Remove the seeds and thinly slice it crosswise into half rings.

3. Heat the remaining tablespoon of olive oil in a medium-size sauté pan. Add the sliced shallot, apple, and squash with 1/2 cup of the bean water and 1 teaspoon of salt. Cover and let simmer for 5 minutes to soften and release the flavors.

4. Meanwhile, soak the dried mushrooms by submerging them in water. Let stand for 10 minutes. Rinse and re-soak. If using fresh mushrooms, brush clean and thinly slice. To the sauté pan, add mushrooms, apple cider, 2 cups of beans, and 2 tablespoons of the cooking liquid. Stir. Cover and cook over medium heat until warm, about 5 minutes. Season to taste with remaining salt and freshly ground black pepper.

5. Add the apple cider vinegar, sage and butter. Bring to a simmer. Turn off heat and let beans stand for a few minutes. Spoon beans into bowls, garnish with parsley and serve with sliced bread.