Braised Beans

braised beans

Braised Beans

serves 3

These beans have been on high rotation in our house lately for breakfasts, lunches AND dinners. For such a simple recipe they have a serious depth of flavour.

2 red onions, diced
10 sage leaves, chopped
500g (1lb) cooked beans
1 1/2 cups bean cooking liquid or vegetable stock
parmesan cheese, to serve

1. Soften onions in a little oil for about 15 minutes. It’s ok if they brown a little.

2. Add sage and beans and stir fry for a few seconds.

3. Add cooking liquid or stock and simmer, uncovered for 15-20 minutes or until the liquid has reduced and everything has come together.

4. Taste. Season. Serve with parmesan and possibly a drizzle of peppery extra virgin olive oil.

Variations

dairy-free – just skip the parmesan or serve with finely grated brazil nuts.

canned beans – use 2 drained cans of any white beans or chickpeas.

tomatoey – replace the liquid with tomato puree or passata or a bottled pasta sauce.

different herbs – sage is my all time favourite with these beans but thyme or rosemary would also work.

fresh beans – if you have fresh borlotti or broad beans they’re an extra special treat. May need to simmer a little longer until the beans are cooked. Add a little water if it dries out.

carnivore – brown some chopped bacon or chorizo or both and add to the onion.

Usage Suggestions

simple meal – wonderful on their own.

breakfast – great topped with poached eggs and a few handfuls of baby spinach.

bangers & beans – serve with your favourite pork sausages.

soup – just double the stock or cooking liquid. You may like to puree some or all of the soup.

side dish – serve as a side to stews or ragus.

Problem Solving Guide

too bland? add in a little more salt. Or try adding some powdered vegetable or chicken stock.

beans falling apart – be careful when simmering, depending on how well cooked the beans were to begin with, they may start to break down. If you’re worried about your beans, halve the liquid you add and only simmer for 5-10 minutes.

too watery – keep simmering, uncovered until you’re happy. Next time use less liquid. If the beans are starting to overcook, remove them and just simmer the liquid until you’re happy.

Storage Suggestions

Will keep in the refrigerator for 1-2 weeks.
Can be frozen.

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{ 2 comments… read them below or add one }

Miriam Kearney July 2, 2015

Thanks for this recipe Jules. We are eating the “slow carb” way these days which means lots of beans! And I’ve become a bit bored with my regular ways. I’m going to prepare the “lovely lentil’s” this week and I’ll try braising the beans this way for our morning beans. I used to think you ate an awful lot of beans but now I get it.

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jules July 3, 2015

Beans are the best Miriam!
And there’s a whole world of them to discover 🙂
Jx

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