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.
- Serves: 4 persons
- 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
Step 1In 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 2Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes.
Step 3Add 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 4Add 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 5Remove 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.