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!
Bean Pot au Feu
- 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
- 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.