The Best Provencal White Beans Recipe
Discover the delightful Provencal White Beans recipe, a perfect side dish for roasted leg of lamb. Easy to prepare and rich in flavors, this dish brings a taste of Provence to your table.
Ingredients
- 4 15 ounce cans great northern white beans
- 1 quart chicken stock
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 1 cup medium-diced carrots
- 1 cup medium-diced celery
- 1/4 cup chopped fresh parsley plus extra for garnish
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 tablespoon minced garlic
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Pour beans with their liquid and chicken stock into a large saucepan, and bring to a boil. Reduce the heat and simmer until tender but not mushy, about 15 minutes. Drain, reserving the stock.
- Heat olive oil in a large skillet over low heat. Add onions, diced carrots, and celery, and cook until tender, 10 to 15 minutes. Stir in parsley, rosemary, thyme, and garlic, and cook until fragrant, about 1 minute.
- Add beans and 2 cups of reserved cooking stock to the skillet. If you don't have enough liquid, add additional stock or water to make 2 cups.
- Simmer until the stock is reduced and makes a little sauce, about 15 minutes. Add more stock if necessary.
- Sprinkle with Parmesan cheese and garnish with chopped parsley to serve.
Notes
If you prefer, you can use 14 ounces dry beans. Soak them overnight and then cook them until tender, 30 to 40 minutes.
You can easily make this vegetarian by using vegetable broth instead of chicken broth.