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Braised White Beans with Carrot, Thyme, Cumin, and Vegetable Broth

A low, covered braise. The white beans is browned first, then simmered in vegetable broth with carrot until hot and sauced. Serves 4. Plan on about 20 minutes of simmering.

Serves 4 · 55 min · Dinner

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1½ lb canned white beans, rinsed
  • 14⅛ oz carrot
  • 2 clove garlic
  • 7 oz yellow onion
  • 2⅛ tbsp olive oil
  • 3 cups vegetable broth
  • 1.2 g black pepper
  • 6 g ground cumin
  • 3.2 g kosher salt
  • 8 g fresh thyme

Steps

  1. Pat 1½ lb canned white beans, rinsed dry and salt it. Heat 2⅛ tbsp olive oil in a heavy pot over medium-high heat. Brown the white beans on all sides. Move it to a plate.
  2. Lower the heat. Cook 7 oz yellow onion and 14⅛ oz carrot with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 6 g ground cumin and stir for 30 seconds.
  3. Return the white beans and any juices. Add the vegetable broth and 8 g fresh thyme. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
  4. Cover and simmer gently until the white beans is hot and sauced, about 20 minutes. If the sauce is thin, uncover it for the last 10 minutes. Taste for salt. Discard bay leaves before serving.

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