Cannellini beans cooked in a white wine butter broth with shallots and sage. These brothy beans have become known as “magical beans” in our household because they are unbelievably delicious and dreamy in under 30 minutes.
Making Brothy Beans:
These beans were a happy accident. The kind of meal where I just threw together all good things and hoped for the best.
As all good recipes start, a healthy amount of butter. I’ve made this with both dairy based butter and non-dairy butter and it’s delicious all the same. The shallots are added into the butter and sautéd until soft. Next the sage, red pepper, and miso paste. The miso paste is optional but I do love the umami that it brings to the broth.
White wine is added to the pan to deglaze it and then it’s reduced to about half until the alcohol cooks off. If you choose to omit the wine, I recommend adding more broth (about 1.5 cups) and the juice of one lemon to boost the acidity.
The broth and beans are added next and the beans are simmered in the flavorful broth for 10-15 minutes until the beans begin to break down a bit and the broth becomes creamy.
Serving:
These brothy beans are the perfect protein to keep in your back pocket to serve with just about any vegetable or side dish. The bread is non-negotiable though because it soaks up all the rich, flavorful broth. For an easy lunch, I love to serve these beans with just a simple arugula salad and piece of toast. Or sundried tomato focaccia bread (recipe coming soon!). You can top the beans with fresh parmesan cheese but if I’m being honest, they don’t even need it.
FAQ:
What if I don’t want to use white wine? Substitute an extra half cup of broth (so 1.5 cups total) and finish the broth at the end with the juice of one lemon.
Can I substitute the cannellini beans for another type of beans? You can use Great Northern Beans but they are delicate and tend to break down easier so you may want to cut down on simmer time a bit.
What if I don’t have miso paste? Don’t worry, the beans will still turn out delicious. You can omit it completely or add 1 teaspoon of soy sauce or Worcestershire sauce in it’s place.
How do I store leftovers? The beans will get less brothy with storage but don’t worry, just add in a splash of veggie broth when reheating to loosen them up a bit.
Print
Brothy Beans
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Cannellini beans cooked in a white wine butter broth with shallots and sage. These brothy beans have become known as “magical beans” in our household because they are unbelievably delicious and dreamy in under 30 minutes.
Ingredients
4 tablespoons butter, dairy or non-dairy
1 shallot, diced
1/4 cup of chopped fresh sage
1/4 teaspoon red pepper
1 teaspoon yellow miso paste (optional)
1 cup dry white wine
1 cup vegetable broth
2 (14.5 oz. cans) cannellini beans
1/2 teaspoon salt
Fresh cracked black pepper to taste
Fresh parmesan cheese to serve (optional)
Instructions
- Heat a large pan or cast iron over medium heat and add butter.
- Once butter is melted, add sliced shallots and saute for 3-4 minutes until soft and fragrant.
- Reduce heat to low-medium and add sage, red pepper, and miso paste. Cook for 2 more minutes until fragrant.
- Deglaze the pan by adding white wine and scraping the brown bits at the bottom of the pan. Allow to simmer and reduce by half. Add in the vegetable broth and cannellini beans.
- Allow the beans to simmer for 10-15 minutes until the broth begins to thicken slightly.
- Serve topped with fresh cracked black pepper and parmesan cheese.
Notes
- You can substitute the white wine for an extra 1/2 cup of veggie broth and the juice of 1 lemon before serving.
- The miso paste can be omitted completely or substituted for 1 teaspoon of soy sauce or Worcestershire sauce.
- The beans can be stored in an airtight container in the fridge. Add a splash of veggie broth when reheating to loosen them up.
- Prep Time: 5
- Cook Time: 15
- Category: Main
Keywords: brothy beans, cannellini beans, beans
Leave a Reply