My first thought when I picked this month's "theme" was: "But I just made braised beans!" And, wanting something easy, I decided to use that recipe as my starting point. But, being me, I tweaked it a bit the second time around.
First off, I still had plenty of cooked pinto beans so I wasn't about to make another batch. That would just be wasteful, you see! Also, the vegetarian and I have been trading a cold back and forth for the last few weeks so I wanted to inundate us with onions to try and finally blast it out of us.
So I devised a way to quickly braise the already-cooked beans. This works equally well with canned beans if you don't have any homemade on-hand. And if you don't like onions, feel free to reduce them. This makes a LOT of onions, so much so that they become a main component of the dish rather than just a seasoning. Serve over mashed steamed potatoes with Cabernet Sauvignon. If, like us, you have leftovers, make a stir-fry with bean threads. Bon appetit!
Braised Pinto and Cannellini Beans and Onions
- 1 3/4 cups chicken broth (or vegetable broth)
- 1/4 cup mushroom broth
- 7 yellow onions, thinly sliced
- 8 cloves garlic, finely chopped
- 4 cups pinto beans, cooked or canned
- 2 cups cannellini beans, cooked or canned
- 2 teaspoons allspice, ground
- 2 tablespoons Italian parsley, finely chopped
Heat broths in a pan large enough to hold all the ingredients (I used a roasting pan over 2 burners) over medium heat. Add onions and garlic and saute 3 minutes. Raise heat to high and bring to a boil. Add beans and allspice, reduce heat and simmer 8 minutes (if you have a big enough lid you can cover your pan but it's not necessary). Garnish with parsley. Enjoy!
- Braised Beef and Onions from Epicurious.com
- Green Beans with Onion from Food Network
- Onion Rings and Green Bean Casserole from Jules Speaks Gluten Free Blog
- White Beans with Caramelized Onions and Kale from SparkRecipes.com
- Onion and White Bean Bake from TreeHugger
- Slow-Cooker White Bean Soup with Andouille and Collards from Real Simple