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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This is another fantastic Braising recipe - only this one is for Beans - Soaking beans softens them and shortens their cooking time. Place beans in enough cold water to cover by at least 3-inches and let stand for 6 hours or overnight at room temperature - 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:
1. 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.
2. 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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