Braised Navy Beans

  • Prep Time 15 min
  • Soak Time 8 h
  • Total Time 9 h 30 min
  • Serves: 6

Ingredients

  • 1 1/2 cups dried navy beans, soaked overnight 375 mL
  • 1/4 cup olive oil 60 mL
  • 2 shallots, diced 0
  • 1 celery root, peeled, cut into large dice 0
  • 1 small rutabaga, peeled and cut into large dice 0
  • 2 carrots, cut into 3/4-in. (2 cm) pieces 0
  • 2 parsnips, peeled, cut into 3/4-in. (2 cm) pieces 0
  • 1/4 cup julienned oil-packed sundried tomatoes 60 mL
  • 2 cups vegetable broth 500 mL
  • 1/2 cup water 125 mL
  • 1 sprig each fresh rosemary, sage and thyme 0
  • 1/2 pkg baby spinach (approx. 3 cups/750 mL) 156 g
  • 1/2 tsp salt 2 mL
  • pepper to taste

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Drain soaked beans well and set aside. In a large ovensafe saucepan or Dutch oven, heat half the oil over medium-low. Add the shallots, celery root and rutabaga and sauté for a few min., 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.

  • Step 2

    Cover and braise in the oven 50 to 60 min., until beans and vegetables are very soft and most of the liquid is absorbed. Remove lid and cook 10 to 15 min. 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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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe)
  • Calories 370
  • Fat 11 g
  • Saturated Fat 2 g
  • Carbs 55 g
  • Protein 13 g
  • Fibre 18 g
  • Sodium 610 mg