Braised White Beans Braised White Beans

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008




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 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
Share X

Braised White Beans