- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
MethodBeans: 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 facts Per serving: about
- Sodium 577 mg
- Protein 11 g
- Calories 293.0
- Total fat 10 g
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 40 g
- Iron 24.0
- Folate 81.0
- Calcium 10.0
- Vitamin A 40.0
- Vitamin C 13.0