White Beans au Vin

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.