White Beans au Vin
- Dinner
- Serves 4 servings
- France
- Toddler friendly
Ingredients
- 3 Tb unsalted butter
- 3 medium carrots, diced into 1/2-inch pieces (about 1 1/2 cups)
- 5 medium shallots, chopped (about 1 cup)
- Kosher salt and black pepper
- 8 oz cremini mushrooms, trimmed and quartered
- 5 thyme sprigs
- 3 garlic cloves, minced (about 1 Tb)
- 1/2 cup dry red wine, such as Cotes du Rhone
- 2 tsp tomato paste
- 2 (15-oz) cans cannellini beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 Tb Cognac or brandy
- 2 Tb chopped fresh parsley, plus more to taste
- 1 tsp balsamic vinegar
Instructions
- 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. Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes. 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. Add the beans, broth, Cognac, 1 tsp salt, and 1/2 tsp 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. 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.
Note
The quality of the vegetable broth makes a big difference here -- use a good-quality brand for best results.