Broth and Wine-Braised Cannellini Beans

Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savory broth for braising with saffron provides the traditional Spanish flavor, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl.

Broth and Wine-Braised Cannellini Beans

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

Print Recipe

Ingredients

• 1 tsp extra-virgin olive oil
• 1 shallot sliced
• 1 garlic clove peeled and crushed
• 2 anchovy fillets finely chopped
• 1 Tbsp white wine or vermouth
• 14 oz can white cannellini beans drained and rinsed
• 1 cup cherry tomatoes skin pierced with fork or knife
• 1 bay leaf
• Pinch of saffron approximately 8 threads
• 2 cups low sodium vegetable stock

Ingredients 1 tsp extra-virgin olive oil 1 shallot sliced 1 garlic clove peeled and crushed 2 anchovy fillets finely chopped 1 Tbsp white wine or vermouth 14 oz can white cannellini beans drained and rinsed 1 cup cherry tomatoes skin pierced with fork or knife 1 bay leaf Pinch of saffron approximately 8 threads 2 cups low sodium vegetable stock

Servings Print Recipe

Instructions

1. In medium saucepan, heat olive oil on medium-high. Add shallots and sauté for 3 minutes. Add garlic and anchovies and stir for 30 seconds, being careful not to burn the garlic. Add white wine or vermouth to deglaze pan. Next, add beans, tomatoes, bay leaf, and saffron, and cover with stock. Stir and let braise for 20 minutes, or until liquid is absorbed, stirring occasionally. Remove bay leaf once ready, and dish into shallow bowl for sharing.

Recipe Notes

Per serving (if serving 4): 301 calories; 20 g protein; 2 g fat (0 g sat. fat); 52 g carbohydrates (5 g sugars, 20 g fiber); 166 mg sodium