White Beans au Vin
Updated Nov. 19, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons unsalted butter
- 3medium carrots, diced into ½-inch pieces (about 1½ cups)
- 5medium shallots, chopped (about 1 cup)
- Kosher salt and black pepper
- 8ounces cremini mushrooms, trimmed and quartered
- 5thyme sprigs
- 3garlic cloves, minced (about 1 tablespoon)
- ½cup dry red wine, such as Côtes du Rhône
- 2teaspoons tomato paste
- 2(15-ounce) cans cannellini beans, rinsed and drained
- 2cups low-sodium vegetable broth
- 1tablespoon Cognac or brandy
- 2tablespoons chopped fresh parsley, plus more to taste
- 1teaspoon balsamic vinegar
Nutritional analysis per serving (4 servings)
424 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 19 grams protein; 1222 milligrams sodium
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.
Powered by
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.
Subbed ready to eat chestnuts for mushrooms and it was very successful. I added them with the beans etc.
Quite tasty. I followed recipe but: added cauliflower florets, 1 cup (white wine), and of course more garlic. Luckily had some cognac, and I think WAS a huge plus. RE THE GREAT BEAN DISPUTE: We still prefer dried beans, because we like them more al dente than canned. BUT: I still regard bean cooking as a bit of a PIA, This site has an excellent article ("How to cook beans") while dispels a lot of the fuss, but still, there's just no way to avoid constantly keeping your eye on them.
A keeper. I added a parmesan rind, subbed onion for pricier shallots and sauteed the veg in the rendered fat from a little pancetta. Homemade chicken broth added a big boost in flavor. Not a fan of slimy mushrooms, I roasted mine in a separate step that was well worth the time. Next time I might cut back on the liquid as the dish took some time to thicken up, The recipe served two hearty eaters for dinner with leftovers for lunch.