VCE: White Bean And Vegetable Stew In Red Wine Sauce

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* Exported from MasterCook *

 

White Bean And Vegetable Stew In Red Wine Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 324

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cannellini or Great Northern

OR white Aztec beans -- soaked

2 bay leaves

1/2 white onion stuck with 2 cloves

6 tablespoons chopped parsley

Several thyme sprigs or 1/4 teaspoon dried

1/2 white onion -- finely diced

1 celery rib -- finely diced

1 carrot -- finely diced

Salt and freshly milled pepper

4 carrots

cut into 2-inch lengths

3 leeks

cut into 1/2-inch rounds

1 small celery root -- peeled

and cut into 1-inch cubes

6 tablespoons butter

3 shallots -- finely diced

1 cup dry red wine

1 garlic clove -- minced

 

SERVES 4 TO 6

 

I've taken liberties with a Troisgros recipe, expanding it into a hearty

winter bean and vegetable stew. Cannellini or the plump white Aztec beans

make a dramatic, handsome dish. While olive oil is always splendid with

beans, its the butter that gives the dish its silk; texture.

 

Drain the beans, add fresh water to cover by at least 2 inches, and boil

for 10 minutes. Skim off any foam, then add the bay leaves, onion, 1/4 cup

of the parsley, the thyme, and the diced onion, celery, and carrot. Lower

the heat and simmer, covered, for 1 hour. (Or bake the beans in a 325F

oven.) Season with 1 teaspoon salt and remove the onion and cloves. Add

the carrots, leeks, and celery root plus water to cover. Cook until both

the beans and vegetables are tender, about 25 minutes. Pour off the excess

liquid, but reserve it.

 

In a medium skillet, melt half the butter with the shallots. Cook over

medium heat for about 3 minutes, then add the wine and simmer until only

1/4 cup remains and the pan is nearly dry. Add this to the beans, stir in

the garlic, season with pepper, and simmer gently for 5 minutes. Cut the

remaining butter into small pieces, gently stir it into the beans, and

simmer until the butter has emulsified with the wine and broth to make a

sauce. If needed, add a few tablespoons of the reserved cooking

liquid. Divide among soup plates and serve garnished with the remaining

parsley.

 

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