I've taken liberties with a French recipe, expanding it into a hearty winter bean-and-vegtatable stew. Cannellini or plump white Aztec beans make a dramatic, handsome dish. While olive oil is always spelndid with beans, butter gives this dish its silky texture.
2 cups dried cannellini or other white beans (about 12 ounces)
4 tablespoons chilled butter or stick margarine, divided
2/3 cup diced shallots
1 cup dry red wine
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and discard soaking liquid. Return beans to pan.
Cut onion in half. Stud one onion half with cloves; dice remaining onion half. Add clove-studded onion, diced onion, 8 cups water, 1/4 cup parsley, 1/2 cup diced celery, and next 4 ingredients (diced celery through bay leaves) to beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard clove-studded onion and bay leaves. Add leeks, celeriac, and sliced carrot; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until sliced carrot is tender. Drain bean mixture in a colander over a bowl, reserving 1 1/2 cups liquid. Return bean mixture to pan. Stir in pepper and garlic.
Melt 2 tablespoons butter in a medium skillet over medium heat. Add shallots, and saute 3 minutes. Add wine, and bring to a boil. Reduce heat, and simmer until liquid almost evaporates (about 8 minutes). Remove from heat. Cut 2 tablespoons butter into small pieces, and add wine mixture, stirring until well-blended. Gently stir butter mixture into bean mixture. Stir in reserved cooking liquid, and simmer gently for 5 minutes. Garnish with 2 tablespoons chopped parsley.
Note: Celeriac (seh-LER-ay-ak), also called celery root, is a knobby, brown-skinned root vegetable that can be found in most markets from September through May. You can substitute regular celery if you prefer a milder flavor.
This was soooo bland and had no taste at all. I didn't like that I could taste the butter - that was about the only taste it had. The vegetables and beans are good and good for you, but it needs more herbs or bacon or something. Not ever going to make this again.
This recipe rocks! I serve it every year for Thanksgiving and it is a crowd-favorite!
(Just a note - it is so high in fiber, that if you are serving it to non-vegetarians or those who may not be used to getting a lot of fiber in their diet, you may want to suggest that they take Beano first if they're going to have a large serving or make it part of the main meal).
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