Braised Beans Recipe

Name: Braised Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dried beans, soaked overnight (white navy beans); ¼ cup pure 100% olive oil, divided; 2 shallots, diced; 1 celery root, peeled, cut into large dice; 1 small turnip, peeled and cut into large dice; 2 carrots, cut inot 3/4 -inch pieces; ¼ cup sun-dried tomato packed in oil, julienned; 2 cups vegetable broth; ½ cup water; 1 sprig rosemary; 1 sprig sage; 1 sprig thyme; 0.5 (156 g) package Baby Spinach, Organic; ½ teaspoon salt; pepper

Servings: persons

1 ½ cups dried beans, soaked overnight (white navy beans)
¼ cup pure 100% olive oil, divided
2 shallots, diced
1 celery root, peeled, cut into large dice
1 small turnip, peeled and cut into large dice
2 carrots, cut inot 3/4 -inch pieces
¼ cup sun-dried tomato packed in oil, julienned
2 cups vegetable broth
½ cup water
1 sprig rosemary
1 sprig sage
1 sprig thyme
0.5 (156 g) package Baby Spinach, Organic
½ teaspoon salt
pepper

1
Preheat oven to 350F Drain soaked beans well and set aside.
2
In a large ovensafe saucepan or Dutch oven, heat half the oil over meduim-low.
3
Add the shallots, celery root and turnip and saute for a few minutes, until the shallots begin to soften.
4
Add the carrots, parsnips, sundried tomatoes and beans.
5
Stir until ingredients are coated in the oil.
6
Add the broth, water and herbs.
7
Cover and braise in the oven 50-60 minutes until beans and vegetables are very soft and most of the liquid is absorbed.
8
Remove lid and cook 10-15 minutes longer.
9
Remove pan from oven, stir in the spinach, drizzle with remaining olive oil, sprinkle with salt and pepper and serve.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups dried beans, soaked overnight (white navy beans), ¼ cup pure 100% olive oil, divided, 2 shallots, diced, 1 celery root, peeled, cut into large dice, and more.

Yes, Braised Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions