White Beans au Vin
Updated November 18, 2020
Linda Xiao for The New York Times. Food Stylist: Monica Pierini
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons unsalted butter
3 medium carrots, diced into ½-inch pieces (about 1 ½ cups)
5 medium shallots, chopped (about 1 cup)
Kosher salt and black pepper
8 ounces cremini mushrooms, trimmed and quartered
5 thyme sprigs
3 garlic cloves, minced (about 1 tablespoon)
½ cup dry red wine, such as Côtes du Rhône
2 teaspoons tomato paste
2 (15-ounce) cans cannellini beans, rinsed and drained
2 cups low-sodium vegetable broth
1 tablespoon Cognac or brandy
2 tablespoons chopped fresh parsley, plus more to taste
1 teaspoon balsamic vinegar
Nutritional analysis per serving (4 servings)
63 grams carbs; 23 milligrams cholesterol; 428 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 14 grams fiber; 1223 milligrams sodium; 19 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a Dutch oven, melt the butter over medium heat. Add the carrots and shallots, season to taste with salt and pepper, and cook, stirring occasionally, for 5 minutes.
- Step 2
Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes.
- Step 3
Add the thyme sprigs and garlic, and cook until fragrant, about 30 seconds. Add the wine and tomato paste and cook, stirring occasionally, until the wine is almost completely evaporated, 2 to 3 minutes.
- Step 4
Add the beans, broth, Cognac, 1 teaspoon salt and ½ teaspoon pepper, and bring to a boil over medium-high heat. Turn the heat to low, partly cover, and simmer, stirring occasionally, until the sauce has reduced and thickened, 25 to 30 minutes.
- Step 5
Remove and discard the thyme sprigs. Off the heat, stir in the parsley and balsamic vinegar; season to taste with salt and pepper. Divide among shallow bowls and sprinkle with more parsley, if desired.
Private Notes
Comments
I think draining/rinsing canned beans comes from a time before cans were lined/coated. On Cooks Illustrated's advice, I've stopped doing that, giving me a liquid with flavor and a little heft. I use a good broth concentrate (also from Cooks), so I can use the bean liquid without it adding extra water.
Unless the canned beans are labeled "no salt," the liquid can be overly salted, or taste-not-so great. Rinsing was recommended not just for the can, but also for the salt.
Not a fan of the brandy flavor (no cognac) but did add a little sherry and that mellowed the flavor a bit. Added some broccoli for color and more veggies, and served over cauliflower rice. Really delicious.
We liked the way the flavors blended in this soup; it was surprising how the wine complimented & brought together all the elements. That said we always increase garlic, onions, and spices plus use plenty of fresh green toppings. Plus I make broth and beans from dried…and yes all you naysayers it does make a difference if you pour off the soaking liquid. Look it up; If you pressure cook a large batch of beans after quick soaking you break down the lectins in the beans which makes them easier to digest. May take you a bit to figure out timing on your instant pot but once you do there’s no turning back. You can freeze half for the next time you need them for another great NYT recipe!
Whenever I make this, which isn't nearly often enough, I wish I'd tripled or quadrupled the batch. It's just perfect. My sole edits are to make the beans from scratch and use the bean cooking liquid in place of the broth.
10/10 banger. Used whisky instead of brandy, better than bullion, doubled the garlic and pressed it, and dried herbs instead of fresh. Otherwise I followed the recipe and served with tjs polenta. I wouldn’t have minded having more broth because it was so so good! Will attempt 1.5x broth next time.