Made White Beans au Vin from the New York Times for tonight, and it's quite good. I didn't use canned beans, though. Also didn't use cognac. I don't have any.
INGREDIENTS
3 tablespoons unsalted butter
3 medium carrots, diced into
1/2-inch pieces (about 1 1/2
cups)
5 medium shallots, chopped
(about 1 cup)
Kosher salt and black pepper
8 ounces cremini mushrooms,
trimmed and quartered
5 thyme sprigs
3 garlic cloves, minced (about 1
tablespoon)
½ cup dry red wine, such as
Côtes du Rhône
2 teaspoons tomato paste
2 (15-ounce) cans cannellini
beans, rinsed and drained
PREPARATION
YIELD 4 servings
TIME 45 minutes
White Beans au Vin
By Lidey Heuck
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on
classic coq au vin (
https://cooking.nytimes.com/recipes/1018529-coq-au-vin). Mushrooms, red wine,
Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an
impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big
difference here; use an organic or other good-quality brand for best results.
Step 1
In a Dutch oven, melt the butter over medium heat. Add the
carrots and shallots, season to taste with salt and pepper,
and cook, stirring occasionally, for 5 minutes.
Step 2
Add the mushrooms and cook, stirring occasionally, until all
the vegetables are tender, 5 to 7 minutes.
Step 3
Add the thyme sprigs and garlic, and cook until fragrant,
about 30 seconds. Add the wine and tomato paste and cook,
stirring occasionally, until the wine is almost completely
evaporated, 2 to 3 minutes.
Step 4
Add the beans, broth, Cognac, 1 teaspoon salt and 1/2
teaspoon pepper, and bring to a boil over medium-high heat.
Turn the heat to low, partly cover, and simmer, stirring
White Beans au Vin Recipe - NYT Cooking 10/6/21, 6:44 PM
https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin Page 2 of 2
2 cups low-sodium vegetable
broth
1 tablespoon Cognac or brandy
2 tablespoons chopped fresh
parsley, plus more to taste
1 teaspoon balsamic vinegar
occasionally, until the sauce has reduced and thickened, 25
to 30 minutes.
Step 5
Remove and discard the thyme sprigs. Off the heat, stir in
the parsley and balsamic vinegar; season to taste with salt
and pepper. Divide among shallow bowls and sprinkle with
more parsley, if desired.
