Dive into the savory delight of our Christmas Lima Bean and Mushroom Bourguignon, a delectable twist on the classic French dish that transcends dietary preferences. Perfect for cozy winter evenings or upscale holiday gatherings, this dish boasts layers of umami and a rich red wine reduction that rival even the heartiest meat-based counterparts. The Christmas Lima beans contribute a meaty texture, adorned with a striking maroon and white pattern, ensuring a satisfying experience for every palate. Whether you're seeking a comforting dinner or an impressive centerpiece for festive occasions, this bourguignon promises a symphony of flavors that will leave an indelible mark on your culinary repertoire.
Soak the Christmas Lima Beans. You can do a quick soak by pouring boiling water over them and letting them soak for 1 hour or soak them overnight up to 24 hours. These beans will more than double in size so although I don't usually soak beans, I do recommend it for Christmas Lima.
Cook the beans in a pressure cooker or on the stove with 2 cups umami broth, 2 teaspoons salt, a 4 cranks of fresh ground pepper, kombu, 1/2 onion, 2 cloves of garlic,1 cinnamon tree leaf and enough water to cover the beans by 3 inches. Christmas Limas plump up at least twice their size so they need a lot of liquid. I highly recommend using a pressure cooker or soaking the beans first because they take such a long time to cook. 35 minutes in the pressure cooker after a short soak, 1-2 hours on the stove.
While the beans are cooking start on the bourguinon. Heat 2 tablespoons of butter, or olive oil in the bottom of a dutch oven on medium heat. Working in batches, cook the mushrooms (moving them as little as possible) until they are deeply browned on both sides. Add butter to the pan between each batch. Set them aside, seasoning with salt and pepper as you go.
Add the leeks and carrot to the pot, add more butter or oil and a sprinkle of salt. Saute until the leeks are soft. Add the minced garlic and saute 1-2 minutes. Add the red wine and scrape up the bits of burned on mushroom and onions.
In a separate bowl combine the flour and the remaining umami broth (2.5 cups), whisking until smooth. Add the broth, worchestershire and sprigs of thyme to the pot. Return the mushrooms and onions to the pot.
Bring back to a simmer and partially cover, cooking until the carrots are soft and the liquid has reduced to a thick sauce (approximately 40 minutes).
Strain the beans and combine with the bourguignon.
Sprinkle with parsley and serve with mashed potatoes, egg noodles or Longhouse Hominy Grits.
This very simple dish lets the flavor of these amazing heirloom field peas shine. Steeped in history, Sea Island Red Peas are a more flavorful and diminutive cousin to black eyed peas and are grown only on the Carolina Sea Islands.