Name: Braised white beans
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: Mediterranean
Ingredients: 500g dried white bean (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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Braised white beans

Braised white beans

Mary Cadogan

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Serves 8

Easy

Prep: 30 mins

Cook: 1 hr and 15 mins - 1 hr and 30 mins

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

Vegetarian

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Slow-roasted pork with fennel & black pepper

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Ingredients

Nutrition

Units:

MetricUS

500g dried white bean

(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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Nutrition: per serving

kcal247
fat7g
saturates2g
carbs35g
sugars5g
fibre12g
protein14g
salt0.15g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, November 2009

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