What lies there is an irresistible crunch and distinctive yet mild flavour. Braised Celery and White Beans lets this veggie take centre stage along side white beans to show off its best assets, the crunch.
Total Time
1hr 35min
4.0
1 Rating
Author: Compelled to Cook
Servings:
4
Ingredients
•
6
oz
Bacon
•
1
Shallot
, quartered, thinly sliced
•
2
cloves
Garlic
, minced
•
3
cups
Sliced
Celery
•
1
cup
Vegetable Broth
•
1
cup
Tomato Juice
•
2
tsp
Corn Starch
•
1
cup
Canned Diced Tomatoes
•
1
can
(24 oz)
Cannellini White Kidney Beans
, rinsed, drained
•
1
Tbsp
Chopped
Italian Flat-Leaf Parsley
•
1
tsp
Chopped
Fresh Thyme Leaves
•
1
tsp
Chopped
Fresh Oregano
•
1/2
tsp
Smoked Paprika
•
1/4
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
1
cup
Grated
Gruyère Cheese
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a large sauté pan, cook Bacon (6 oz) until just starting to crisp and most of the fat has rendered.
3.
Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
4.
Over medium heat, add Shallot (1) and Garlic (2 cloves) to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften.
5.
Add Celery (3 cups) and sauté for an additional 2 minutes.
6.
Stir in Vegetable Broth (1 cup) and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally.
7.
Whisk Corn Starch (2 tsp) into Tomato Juice (1 cup) until dissolved. Add to pan along with Canned Diced Tomatoes (1 cup). Heat until mixture comes to a simmer and thickens.
8.
Stir in Cannellini White Kidney Beans (1 can), Smoked Paprika (1/2 tsp), Italian Flat-Leaf Parsley (1 Tbsp), Fresh Thyme Leaves (1 tsp), Fresh Oregano (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
9.
Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes.
10.
Top each with 1/4 cup of Gruyère Cheese (1 cup) and broil until cheese has melted and is golden. Serve with crusty bread if desired.
Nutrition Per Serving
CALORIES
569
FAT
26.6 g
PROTEIN
28.8 g
CARBS
52.9 g
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