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.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons unsalted butter
- 3medium carrots, diced into 1/2-inch pieces (about 1 1/2 cups)
- 5medium shallots, chopped (about 1 cup)
- Kosher salt and black pepper
- 8ounces cremini mushrooms, trimmed and quartered
- 5thyme sprigs
- 3garlic cloves, minced (about 1 tablespoon)
- ½cup dry red wine, such as Côtes du Rhône
- 2teaspoons tomato paste
- 2(15-ounce) cans cannellini beans, rinsed and drained
- 2cups low-sodium vegetable broth
- 1tablespoon Cognac or brandy
- 2tablespoons chopped fresh parsley, plus more to taste
- 1teaspoon balsamic vinegar
Instructions
Step 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.Step 2
Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes.Step 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.Step 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.Step 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.