Braised Beans

Name: Braised Beans
Ingredients: 1 12 cups dried beans, soaked overnight (white navy beans); 14 cup pure 100% olive oil, divided; 2 shallots, diced; 1 celery root, peeled, cut into large dice; 1 small turnip, peeled and cut into large dice; 2 carrots, cut inot 3/4 -inch pieces; 14 cup sun-dried tomato packed in oil, julienned; 2 cups vegetable broth; 12 cup water; 1 sprig rosemary; 1 sprig sage; 1 sprig thyme; 0.5 (156 g) package Baby Spinach, Organic; 12 teaspoon salt; pepper

15 ingredients

9 steps

Ingredients

1 12 cups dried beans, soaked overnight (white navy beans)
14 cup pure 100% olive oil, divided
2 shallots, diced
1 celery root, peeled, cut into large dice
1 small turnip, peeled and cut into large dice
2 carrots, cut inot 3/4 -inch pieces
14 cup sun-dried tomato packed in oil, julienned
2 cups vegetable broth
12 cup water
1 sprig rosemary
1 sprig sage
1 sprig thyme
0.5 (156 g) package Baby Spinach, Organic
12 teaspoon salt
pepper

Directions

1

Preheat oven to 350F Drain soaked beans well and set aside.
2

In a large ovensafe saucepan or Dutch oven, heat half the oil over meduim-low.
3

Add the shallots, celery root and turnip and saute for a few minutes, until the shallots begin to soften.
4

Add the carrots, parsnips, sundried tomatoes and beans.
5

Stir until ingredients are coated in the oil.
6

Add the broth, water and herbs.
7

Cover and braise in the oven 50-60 minutes until beans and vegetables are very soft and most of the liquid is absorbed.
8

Remove lid and cook 10-15 minutes longer.
9

Remove pan from oven, stir in the spinach, drizzle with remaining olive oil, sprinkle with salt and pepper and serve.