Tested till perfect Braised White Beans

Braised White Beans

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 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

Beans:

  • 1 cup 1cupdried white pea (navy) beanbeans
  • 1 1oniononions
  • 1 1bay leafbay leaves
  • 3 sprigs 3sprigsfresh thyme
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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.)

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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