Braised Navy Beans
Prep Time
Serves
Cooking Mode
1 ½ cups dried navy beans, soaked overnight
¼ cup olive oil
2 shallots, diced
1 celery root, peeled, cut into large dice
1 small rutabaga, peeled and cut into large dice
2 carrots, cut into 3/4-in. (2 cm) pieces
2 parsnips, peeled, cut into 3/4-in. (2 cm) pieces
¼ cup julienned oil-packed sundried tomatoes
2 cups vegetable broth
½ cup water
1 sprig each fresh rosemary, sage and thyme
½ pkg baby spinach (approx. 3 cups/750 mL)
½ tsp salt
pepper to taste
1 ½ cups dried navy beans, soaked overnight
¼ cup olive oil
2 shallots, diced
1 celery root, peeled, cut into large dice
1 small rutabaga, peeled and cut into large dice
2 carrots, cut into 3/4-in. (2 cm) pieces
2 parsnips, peeled, cut into 3/4-in. (2 cm) pieces
¼ cup julienned oil-packed sundried tomatoes
2 cups vegetable broth
½ cup water
1 sprig each fresh rosemary, sage and thyme
½ pkg baby spinach (approx. 3 cups/750 mL)
½ tsp salt
pepper to taste
Directions
1Preheat 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.
2Cover 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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Personal Note
Personal Note
