1 1/2 cups (375 ml) dry white beans

2 onions, coarsely chopped

3 tablespoons (45 ml) unsalted butter

4 cups (1 litre) beef broth

3/4 oz (20 g) dried bolete mushrooms, coarsely chopped

Salt and pepper

The day before, place beans in a large bowl. Cover with water and let soak overnight at room temperature. Add water, if needed, so that beans are always covered. Rinse and drain.

In a saucepan, brown onions in butter. Add broth, mushrooms and beans and bring to a boil. Cover and simmer over medium heat for about 1 hour. Remove lid and continue cooking for about 30 minutes or until beans are very tender. Season with salt and pepper. Set aside.

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