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