Stewed Beans
Stewed Beans
Servings
4
Ingredients
- 2 tablespoons butter, dairy or non-dairy
- 1 shallot, diced
- ¼ cup of chopped fresh sage
- ¼ teaspoon red pepper flakes
- 1 clove of minced garlic
- 1 cup dry white wine
- 1 cup vegetable broth
- 2 (14.5 oz. cans) cannellini beans
- ½ teaspoon salt (plus more to taste)
- Fresh cracked black pepper to taste
- 2 cups of fresh spinach
- Fresh parmesan cheese to serve (optional)
- Olive oil to garnish
Instructions
Cook the butter and shallots in a pot over medium high heat for about 5 minutes. Add in the sage, garlic, and red pepper flakes and cook for 2 minutes.
Add the white wine to the pan and cook until it has reduced in half. Add the beans, broth, salt and pepper and let simmer on low for about 15-20 minutes until the broth begins to thicken slightly. After 15 minutes, add in the spinach and stir until it has wilted. Serve in a bowl with toasted bread. Garnish each dish with parmesan cheese and olive oil.
