Tested till perfect Braised White Beans

Braised White Beans

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By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2small oniononions, diced
  • 1 stalk 1stalkcelery, diced
  • 1 1carrotcarrots, diced
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspminced fresh thyme
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupdry white wine or water
  • 1 cup 1cupchopped seeded peeled tomatotomatoes
  • 1 cup 1cupvegetable stock
  • 1 cup 1cupwater
  • 1 tbsp 1tbspbutter


  • 1 cup 1cupdried white pea (navy) beanbeans
  • 1 1oniononions
  • 1 1bay leafbay leaves
  • 3 sprigs 3sprigsfresh thyme
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Beans: Rinse beans and soak overnight in three times their volume of water. Or for the quick-soak method, bring to boil and boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain.

In saucepan, cover beans again with three times their volume of water. Add onion, bay leaf and thyme; bring to boil. Reduce heat, cover and simmer for about 45 minutes or until beans are completely tender. Drain; discard onion, bay leaf and thyme. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In skillet, heat oil over medium heat; cook onions, celery, carrot, garlic, salt, thyme and pepper, stirring occasionally, for about 10 minutes or until softened and lightly browned.
¬°Stir in wine, scraping up brown bits in pan; cook for about 30 seconds or until almost no liquid remains. Stir in tomatoes, stock and water.

Add beans and bring to boil; reduce heat and simmer, uncovered, for 25 to 30 minutes or until liquid is reduced enough to coat beans and celery is tender. Stir in butter. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)

Nutritional Information Per serving: about

cal 293 pro 11g total fat 10g sat. fat 3g
carb 40g fibre 10g chol 8mg sodium 577mg

% RDI:

calcium 10 iron 24 vit A 40 vit C 13
folate 81
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