Braised Celery and White Beans
Don’t be fooled by the humble celery! Look beyond what is thought to be boring, and used only for mirepoix and stuffing myth.  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. Even after cooking, the celery retains some of its inherent firmness which gives the otherwise soft ingredients a bit of character.
The tomatoey sauce provides the perfect bath for everything to soak and simmer together in. The melty and gooey cheese makes the dish homey and comforting. Served with crusty bread, Braised Celery and White Beans is a healthy yet rustic and satisfying meal.
Recipe source for Braised Celery and White Beans: Â Compelled To Cook
Ingredients
- 6 ounces bacon 1/2" dice
- 1 large shallot quartered and sliced thin
- 2 cloves garlic minced
- 3 cups celery 1/2 slices
- 1 cup vegetable broth
- 1 cup canned tomato juice
- 2 tsp cornstarch
- 1 cup canned diced tomatoes
- 1 24 ounce can cannellini beans drained and rinsed
- 1 tbsp flat leaf parsley chopped
- 1 tsp fresh thyme chopped
- 1 tsp fresh oregano chopped
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp course black pepper
- 1 cup grated gruyere cheese
Servings: servings
Instructions
- Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
- Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
- Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
- Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.
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