braised beans

We sauté carrots in aromatic garlic oil, along with tomato paste for depth of flavor; just a touch of cinnamon imparts a subtle sweet, warm spice. In addition to broth, we cook the beans in white wine for acidity, and letting them cook through in the gentle heat of the oven ensures that they are perfectly cooked without constant monitoring.

Cranberry Beans with Warm Spices

table salt (for brining)

water (divided)

cranberry beans (picked over and rinsed)

garlic oil

carrots (peeled and finely chopped)

tomato paste

cinnamon

black pepper

dry white wine

chicken stock or vegetable broth

lemon juice (plus more for seasoning)

mint

Soak

In a large bowl or container, dissolve salt in 4 quarts cold water. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain in a colander and rinse well.

Preheat

Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C).

Cook

In a Dutch oven over medium heat, warm oil until shimmering. Add carrots and cook until softened, about 7 minutes. Stir in tomato paste, cinnamon, and pepper and cook until fragrant, about 1 minute more.

Heat

Stir in wine, and use a wooden spoon to scrape up any browned bits. Stir in broth, 1/2 cup of water, and beans and bring to boil.

Braise

Cover the Dutch oven, transfer to oven, and cook until beans are tender, about 1 hour, stirring after 30 minutes.

Serve

Stir in lemon juice and mint. Season with salt, pepper, and extra lemon juice, to taste. Adjust consistency with extra hot water as needed. Serve.

Creamy braised white beans and leeks is a hearty, protein-rich, and delicious vegetarian meal that tastes like a mash-up of cheesy goulash and French onion soup. Serve it as a main entree  or side dish.

Creamy Braised White Beans and Leeks

leeks

Tablespoons extra-virgin olive oil

celery stalks, finely chopped

garlic,

cannellini beans, drained and rinsed

thyme leaves

Herbes de Provence

salt

low-sodium vegetable broth

Parmesan cheese

red pepper flakes (optional)

Trim the leeks, discarding the tough green tops, halve vertically, and rinse in cold water, making sure to clean out any dirt trapped between the layers. Slice into thin half circles.

In a large Dutch oven or heavy skillet over medium heat, warm the olive oil. Add the leeks and celery, and cook until the vegetables are softened, 3 to 5 minutes. Add garlic and cook for an additional minute.

Add the beans, thyme, herbes de Provence, salt, and pepper. Pour in the vegetable broth and bring the mixture back up to a gentle simmer. Cook for approximately 25 minutes (stirring occasionally) or until almost all of the liquid is gone.

Arrange a rack in the lower third of your oven and preheat the oven to 400 degrees F.

Sprinkle the Parmesan on top of the bean mixture and place the pot in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, around 10 minutes. Sprinkle with red pepper flakes (if using). Serve warm.

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Cranberry Beans with Warm Spices

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