Braised white beans

A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast

Mary Cadogan

0 ratings

Serves 8

Prep 30 mins

Cook 1 hr min 1 hr 30 mins

Vegetarian

Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.

247 kcalories, protein 14g, carbohydrate 35g, fat 7 g, saturated fat 2g, fibre 12g, salt 0.15 g

Recipe from Good Food magazine, November 2009.

Your binder

500g dried white beans (haricot or cannellini), soaked overnight
2 onions
3 carrots
2 celery sticks
3 garlic cloves
1 bouquet garni (I used 2 sprigs each parsley, rosemary and thyme, plus a bay leaf)
25g butter
2 tbsp olive oil
3 tomatoes , skinned and chopped
chopped parsley , to serve

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Succulent, slow-cooked pork served with braised beans and salad makes a treat of a Sunday lunch