Bean-Polypore Pot

Ingredients

• 200 g thick beans (e.g., Borlotto beans)
• 300 g fresh polypores
• 2 carrots
• 1 large vegetable onion
• 1 Garlic clove
• 2 sprigs sage
• 100 ml Vegetable broth
• 2 tbsp dark balsamic vinegar
• Sea salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak the beans in cold water overnight.

2. 2.

   Rinse the Roman pot. Clean the mushrooms and slice them lengthwise into thin strips. Peel the carrots and dice them small. Separate the onion and garlic; cut the onion into rings and finely mince the garlic.

3. 3.

   Rinse the sage and pluck the leaves from the stems.

4. 4.

   Drain the beans, then mix with the mushrooms, carrots, onion, garlic, sage, broth, and balsamic vinegar. Season with salt and pepper, transfer to the Roman pot, seal, and place in a cold oven. Bake at 200 °C (convection) for about 1 hour. Remove, taste, and serve with freshly toasted white bread if desired.