Braised White Beans

By The Canadian Living Test Kitchen

20 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	293293 cal
pro	11 g11g pro
total fat	10 g10g total fat
sat. fat	3 g3g sat. fat
carb	40 g40g carb
fibre	10 g10g fibre
chol	8 mg8mg chol
sodium	577 mg577mg sodium
% RDI:	-
calcium	1010 calcium
iron	2424 iron
vit A	4040 vit A
vit C	1313 vit C
folate	8181 folate

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 small onions , diced2 2small oniononions, diced
1 stalk celery , diced1 1stalk stalkcelery, diced
1 carrot , diced1 1carrotcarrots, diced
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp minced fresh thyme 1/4 1/4tsp tspminced fresh thyme
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup dry white wine or water 1/4 1/4cup cupdry white wine or water
1 cup chopped seeded peeled tomatoes 1 1cup cupchopped seeded peeled tomatotomatoes
1 cup vegetable stock 1 1cup cupvegetable stock
1 cup water 1 1cup cupwater
1 tbsp butter 1 1tbsp tbspbutter
Beans:
1 cup dried white pea (navy) beans 1 1cup cupdried white pea (navy) beanbeans
1 onion 1 1oniononions
1 bay leaf 1 1bay leafbay leaves
3 sprigs fresh thyme 3 3sprigs sprigsfresh thyme

Preparation

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.)

Source : Canadian Living Magazine: April 2008