55 minutes
A cozy and savory dish featuring white beans cooked in a rich sauce of red wine, vegetables, and herbs.
tablespoons
Carrots, diced
cups
Shallots, chopped
cups
to taste
to taste
Cremini Mushrooms, quartered
cups
pieces
Garlic, minced
cloves
0.25 fluid ounces
tablespoons
Cannellini Beans, rinsed and drained
0 oz
Cognac Or Brandy
0.25 fluid ounces
Flat Leaf Parsley, chopped
cups
tablespoons
1. Sauté Carrots and Shallots
Melt the unsalted butter in a Dutch oven over medium heat. Add the diced carrots and chopped shallots, seasoning with kosher salt and black pepper. Stir for about 5 minutes until softened and the shallots become translucent.
2. Cook Mushrooms
Add the quartered cremini mushrooms to the pot and cook for another 5 to 7 minutes until they're tender and browned.
3. Add Garlic and Thyme
Stir in the fresh thyme sprigs and minced garlic and cook for about 30 seconds until the garlic releases its aroma.
4. Deglaze with Wine
Pour in the dry red wine and stir in the tomato paste. Let it simmer and reduce almost completely.
5. Simmer Beans
Add the rinsed and drained cannellini beans, low-sodium vegetable broth, and Cognac or brandy. Simmer for 25 to 30 minutes until the beans are tender and the broth has thickened slightly.
6. Finish with Parsley and Vinegar
Remove the thyme sprigs, stir in the chopped fresh parsley and balsamic vinegar. Adjust seasoning with salt and pepper if needed.
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