Braised Beans

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups dried beans, soaked overnight (white navy beans)
• 1/4 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
• 1/4 cup sun-dried tomato packed in oil, julienned
• 2 cups vegetable broth
• 1/2 cup water
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig thyme
• 0.5 (156 g) package baby spinach, organic
• 1/2 teaspoon salt
• pepper

Recipe

• 1 preheat oven to 350°f drain soaked beans well and set aside. in a large ovensafe saucepan or dutch oven, heat half the oil over meduim-low. add the shallots, celery root and turnip and sauté for a few minutes, until the shallots begin to soften. add the carrots, parsnips, sundried tomatoes and beans. stir until ingredients are coated in the oil. add the broth, water and herbs.
• 2 cover and braise in the oven 50-60 minutes until beans and vegetables are very soft and most of the liquid is absorbed. remove lid and cook 10-15 minutes longer. remove pan from oven, stir in the spinach, drizzle with remaining olive oil, sprinkle with salt and pepper and serve.