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Broth and Wine-Braised Cannellini Beans
Serves 2 to 4
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, 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.
Servings
2 to 4
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Ingredients
- 1 tsp (5 mL) extra-virgin olive oil
- 1 shallot, sliced
- 1 garlic clove, peeled and crushed
- 2 anchovy fillets, finely chopped
- 1 Tbsp (15 mL) white wine or vermouth
- 14 oz (398 mL) can white cannellini beans, drained and rinsed
- 1 cup (250 mL) cherry tomatoes, skin pierced with fork or knife
- 1 bay leaf
- Pinch of saffron (approximately 8 threads)
- 2 cups (500 mL) low-sodium vegetable stock
Nutrition
Per serving:
- calories 301
- protein 20 g
-
fat
2 g
- sat. fat 0 g
-
carbohydrates
52 g
- sugars 5 g
- fibre 20 g
- sodium 166 mg
Directions
01
In medium saucepan, heat olive oil on medium-high. Add shallot 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.
