Braised Beans
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 1⁄2 cups dried beans, soaked overnight (white navy beans)
- 1⁄4 cup pure 100% olive oil, divided
- 2 shallots, diced
- 1 celery root, peeled, cut into large dice
- 1 small turnip, peeled and cut into large dice
- 2 carrots, cut inot 3/4 -inch pieces
- 1⁄4 cup sun-dried tomato packed in oil, julienned
- 2 cups vegetable broth
- 1⁄2 cup water
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- 0.5 (156 g) package Baby Spinach, Organic
- 1⁄2 teaspoon salt
- pepper
directions
- Preheat oven to 350°F Drain soaked beans well and set aside. In a large ovensafe saucepan or Dutch oven, heat half the oil over meduim-low. Add the shallots, celery root and turnip and sauté for a few minutes, until the shallots begin to soften. Add the carrots, parsnips, sundried tomatoes and beans. Stir until ingredients are coated in the oil. Add the broth, water and herbs.
- Cover and braise in the oven 50-60 minutes until beans and vegetables are very soft and most of the liquid is absorbed. Remove lid and cook 10-15 minutes longer. Remove pan from oven, stir in the spinach, drizzle with remaining olive oil, sprinkle with salt and pepper and serve.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
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