1/2 cup dried romano beans
1/2 cup black eyed peas
Soak beans overnight. In fresh salted (1 tsp sea salt) water, bring beans to boil, turn down and simmer until beans are tender (about an hour... but keep checking. The aim is to cook til tender but try not to let the beans burst their skins.... They are done when you blow on a bean the skin bursts)
In a large pot/skillet, heat up around 1 tbs olive oil, add 1 tsp dried marjoram and 1 tsp dried thyme, saute until fragrance is released then add 1 onion finely chopped and 2 cloves of garlic minced.
Dice:
2 carrots
1 turnip
6 new red potatoes or 1 large potato
2 portabello mushrooms or1 cups sliced cremini/white mushrooms
Add above vegetables to onions, cover skillet and continue to gently saute vegetables over a low heat to let mushrooms release juices and the root vegetables to start cooking in steam. Add 1/8 cup of dried porcini bits.
Add 1/2 cup of red wine to above and continue to cook gently.
Add the cooked beans.
When root vegetables are cooked, you're done!
Add freshly chopped parsley, black pepper and salt to taste.
Serve as is or with mashed potatoes or rice.
