White Beans au Vin
Recipe Date:
September 1, 2021
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 tbsps 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
- black pepper
- 8 ozs cremini mushrooms, trimmed and quartered
- 5 thyme sprigs
- 3 garlic cloves, minced (about 1 tablespoon)
- 1/2 cup cup dry red wine, such as Côtes du Rhône
- 2 tsps tomato paste
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 tbsp tablespoon cognac or brandy
- 2 tbsps chopped fresh parsley, plus more to taste
- 1 tsp balsamic vinegar
Directions
Tasting notes: This recipes pairs so well with the earthiness in Pinot noir and enhances the bright red fruit in the Mendocino Ridge Pinot.
Serena's tips: Use 1 sprig of thyme and cut mushrooms smaller. Good quality balsamic is important and we added a little bit more than what was called for.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin
Recipe courtesy of Lidey Heuck and the New York Times. Photo courtesy of Linda Xiao for The New York Times. Food Stylist: Monica Pierin.
