White Beans Au Vin Food
WHITE BEANS AU VIN
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.
Provided by Lidey Heuck
Categories dinner, weekday, beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
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- 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.
- 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.
- 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.
- 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.
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