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Bean Pot au Feu in a blue-gray ceramic bowl sits on a red-with-white-striped cloth placemat and decorative snowman in the background.

Bean Pot au Feu

Yum


4 Comments
beans, carrots, tomatoes, vegan, wine

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This is a vegan remake of my Turkey Bean Pot-au-Feu…sans Turkey! I just make it with lots of French cannellini beans (you can also use great Northern beans) and it’s just as yummy and satisfying! I like to cook it in a slow-cooker so that all those wonderful Provencal flavors blend in slowly together. It’s a perfect stew on a cold wintery night!

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5 from 1 vote

Table of Contents

  • Bean Pot au Feu
    • Ingredients
    • Instructions
    • Nutrition

Bean Pot au Feu

*I like to use any simple red wine I have left over, usually a nice simple chianti will do, but if you are a strict vegan, you will have to pick your wine carefully, so that it is clearly labeled vegan.
Course Dinner, Main Course
Cuisine French
Keyword bean cooking pot, bean pot cooking, bean pot recipes, ceramic bean pot, ceramic bean pot recipes, ceramic bean pots, how to cook bean pot au feu, pot au feu vegan, pot au feu vegetarian, vegan pot au feu
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 145kcal
Author Catherine Katz

Ingredients

  • 3 Tbsp olive oil
  • 2 cups petites carrots whole
  • 1 large yellow onion chopped
  • 4 cloves garlic thickly sliced
  • 1 Tbsp herbes de provence
  • 2 bay bay leaves
  • 1 tsp coarse salt
  • 1 28oz can diced tomatoes with their juice (unsalted, no sugar)
  • 1 cup fat free vegetable broth
  • 1 1/2 cup red wine*
  • 2 large cans 29 oz cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste optional

Instructions

  • Heat olive oil in a large dutch oven (or better yet, use the insert of your slow-cooker if it can go on top of the stove --it will save you an extra pan to wash later!) and sauté the chopped onion, garlic and carrots for a few minutes.
  • Add the herbes de Provence,bay leaves, fresh thyme and salt and continue to cook for 5 minutes.
  • Add canned diced tomatoes, wine and vegetable broth, stir and bring to a quick boil.
  • Add the drained canned beans, gently stir and turn off the stove.
  • if using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 1 hour. If not, continue to simmer on the stove for 15-20 minutes.

Nutrition

Serving: 200g | Calories: 145kcal | Carbohydrates: 7g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 271mg | Potassium: 368mg

 

 

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Comments

  1. Rosemarie Gillen says

    at

    Just discovered your website and I am trying this recipe. I was wondering if one could add some red potato to the
    Bean Pot au Feu?

    Reply
    • Catherine Katz says

      at

      Of course, Rosemarie 🙂

      Reply
      • Rosemarie Gillen says

        at

        5 stars
        I made it and it was excellent I loved it. I will try it next time with potatoes. Thank you for posting this recipe. I look forward to seeing more vegan recipes. Do you have a vegan cookbook on kindle?

        Reply
        • Catherine Katz says

          at

          Thank you Rosemarie! I do not!

          Reply

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