White Beans au Vin - Revision history

Griscom at 02:50, 23 February 2020

2020-02-23T02:50:44Z

← Older revision		Revision as of 02:50, 23 February 2020
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	==Summary==		==Summary==
			===Yield===
			4 servings
	===Time===		===Time===
	45 minutes		45 minutes
	~~===Yield===~~
	~~4 servings~~

	This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.		This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.

Griscom at 02:49, 23 February 2020

2020-02-23T02:49:45Z

← Older revision		Revision as of 02:49, 23 February 2020
Line 1:		Line 1:
	==Summary==		==Summary==
	This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.
	===Time===		===Time===
	45 minutes		45 minutes
	===Yield===		===Yield===
	4 servings		4 servings

			This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.

	==Ingredients==		==Ingredients==
Line 30:		Line 31:

	==Source==		==Source==
	~~Lidey Heuck, _New York Times_,~~ https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin		[https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin Lidey Heuck, ''New York Times'']

Griscom at 02:45, 23 February 2020

2020-02-23T02:45:24Z

← Older revision		Revision as of 02:45, 23 February 2020
Line 1:		Line 1:
	==Summary==		==Summary==
	This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.		This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.
	==Time==		===Time===
	45 minutes		45 minutes
	==Yield==		===Yield===
	4 servings		4 servings

	==Ingredients==		==Ingredients==
	* 3 tablespoons unsalted butter		* 3 tablespoons unsalted butter
Line 29:		Line 30:

	==Source==		==Source==
	Lidey Heuck, New York Times, https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin		Lidey Heuck, _New York Times_, https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin

Griscom: Created page with "==Summary== This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of..."

2020-02-23T02:44:18Z

Created page with "==Summary== This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of..."

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==Summary==
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.
==Time==
45 minutes
==Yield==
4 servings
==Ingredients==
* 3 tablespoons 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 ounces cremini mushrooms, trimmed and quartered
* 5 thyme sprigs
* 3 garlic cloves, minced (about 1 tablespoon)
* ½ cup dry red wine, such as Côtes du Rhône
* 2 teaspoons tomato paste
* 2 (15-ounce) cans cannellini beans, rinsed and drained
* 2 cups low-sodium vegetable broth
* 1 tablespoon Cognac or brandy
* 2 tablespoons chopped fresh parsley, plus more to taste
* 1 teaspoon balsamic vinegar

==Method==
# 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 teaspoon salt and 1/2 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.
# 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.

==Source==
Lidey Heuck, *New York Times*, https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin