White Beans With Morels And Rosemary

1 pound uncooked Rancho Gordo Caballero, Alubia Blanca, or Royal Corona beans 1 bay leaf 1/4 white onion, peeled and diced 6 cloves garlic, peeled and minced 1 cup or so of Wine Forest dried morel mushrooms 3 tablespoons coarsely chopped fresh rosemary 2 teaspoons sea salt, or to taste 1/4 cup olive oil


Pick through the beans, looking for debris and organic matter. Rinse them well and cover by several inches of water and leave them to soak 4 to 6 hours.

In a large pot, add the beans, their soaking water, the bay leaf, onion, and 2 of the garlic cloves. Bring the heat up to high and allow the water to come to a full boil for 15 minutes. 

Reduce the heat the low, letting the beans gently simmer until soft, about 1 and a half to 2 hours. Add about 1 teaspoon salt (or to taste) as soon as the beans start getting soft. 

Allow time for the beans to absorb the salt. Meanwhile, cover the mushrooms in hot but not boiling water (see note below).

Use a small plate to keep them submerged and soak for about 20 minutes. 

 Remove the mushrooms, gently rinsing them in the soaking water to remove any possible grit that can cling to them.

Slice them into rings. Strain the mushroom soaking liquid through a fine mesh sieve and save for another use.