Braised White Beans with Celery, Sage, Cumin, and Vegetable Broth

A low, covered braise. The white beans is browned first, then simmered in vegetable broth with celery 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 celery
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 sage

Steps

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.
Lower the heat. Cook 7 oz yellow onion and 14⅛ oz celery 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.
Return the white beans and any juices. Add the vegetable broth and 8 g fresh sage. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
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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This is a variation — Celery instead of Carrot; Sage instead of Thyme. Base recipe: Braised White Beans with Carrot, Thyme, Cumin, and Vegetable Broth →

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