Braised White Beans
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 293 |
| pro | 11 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 40 g |
| fibre | 10 g |
| chol | 8 mg |
| sodium | 577 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 24% |
| vit A | 40% |
| vit C | 13% |
| folate | 81% |
-
2 tbsp (25 mL) extra-virgin olive oil
2 small onions, diced
1 stalk celery, diced
1 carrot, diced
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) minced fresh thyme
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) dry white wine or water
1 cup (250 mL) chopped seeded peeled tomatoes
1 cup (250 mL) each vegetable stock and water
1 tbsp (15 mL) butter
Beans:
1 cup (250 mL) dried white pea (navy) beans
1 onion
1 bay leaf
3 sprigs fresh 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.)
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
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