White Beans au Vin

Summary

Yield

4 servings

Time

45 minutes

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

• 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

1. 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.
2. Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes.
3. 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.
4. 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.
5. 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