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White Beans Au Vin
Ingredients
  • 3 T. unsalted butter
  • 3 medium carrots diced into 1/2 inch pieces
  • 5 medium shallots chopped--about 1 C.
  • Kosher salt and black pepper
  • 8 ounces cremini mushrooms trimmed and quartered
  • 5 thyme sprigs
  • 3 garlic cloves minced
  • 1/2 C. dry red wine
  • 2 t. tomato paste
  • 2 fifteen-ounce cans cannellini beans or equivalent dried and cooked beans (rinsed and drained)
  • 2 C. vegetable broth
  • 1 T. Cognac or brandy or more to taste
  • 2 T. chopped fresh parsley more for serving
  • 1 t. balsamic vinegar
  • Grated Parmesan and buttered bread crumbs for topping
Instructions
  1. Melt butter in a Dutch oven over medium heat and sauté carrots and shallots (seasoned with a little salt and pepper) for about 5 minutes.
  2. Add quartered mushrooms to the Dutch oven with the carrots and shallots and cook (stirring) until all of the vegetables are tender. This will take about 5 to 7 minutes.
  3. Add thyme sprigs and garlic to the mixture in the Dutch oven. Quickly cook until fragrant. This will take about 30 seconds. Add wine and tomato paste and stir to combine. Cook for 2 or 3 minutes until the wine is nearly evaporated.
  4. Add beans, broth, Cognac, 1 t. salt and 1/2 t. pepper to the Dutch oven mixture and bring to a boil. Lower the heat to low and simmer (covered) until the sauce is reduced and thickened. I enjoyed this dish cooked down until the sauce was very thick. You can also serve this dish with a thinner, less-reduced sauce. Your call. This will take about 25 or 30 minutes.
  5. Remove the beans from the heat. Remove the thyme sprigs from the bean mixture and discard. Stir in parsley and balsamic vinegar. Season beans with salt and pepper to taste.
  6. Serve topped with more parsley, grated Parmesan, and buttered bread crumbs. I used sourdough crumbs sautéed in lots of good butter. Don't omit the crumbs. The crunchy texture of the bread crumbs gives this bean dish a wonderful mouthfeel and flavor.