Braised White Beans with Potato, Dill, Cumin, and Vegetable Broth

A low, covered braise. The white beans is browned first, then simmered in vegetable broth with yellow potato 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 →

680 g canned white beans, rinsed
400 g yellow potato
2 clove garlic
200 g yellow onion
32 ml olive oil
720 ml vegetable broth
1.2 g black pepper
6 g ground cumin
3.2 g kosher salt
8 g fresh dill

Steps

Pat 680 g canned white beans, rinsed dry and salt it. Heat 32 ml 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 200 g yellow onion and 400 g yellow potato 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 dill. 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 — Potato instead of Carrot; Dill instead of Thyme. Base recipe: Braised White Beans with Carrot, Thyme, Cumin, and Vegetable Broth →

Make it yours (63 variations)

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Thyme Thyme Rosemary Bay Leaf Parsley Sage Dill Oregano Cilantro

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Source

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