Alubia Blanca with Morels and Rosemary Recipe
My friend, neighbor and forager, Connie Green, inspired this Wine Forest morel mushroom and Rancho Gordo Alubia Blanca heirloom bean main dish recipe.
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Plate
- Serving bowl
- Ladle
- Slotted spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 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
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