Braised Beans

Prep time: 15min
Total time: 90min
Serves 6
1 1/2 cups
dried navy beans, soaked overnight
375 mL
1/4 cup
pure 100% olive oil, divided
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
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

Directions

  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.

  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.