Bean Pot au Feu
Serves: 6
*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.
  • 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
  • 1½ cup red wine*
2 large cans (29 oz) cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste (optional)
  1. 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.
  2. Add the herbes de Provence,bay leaves, fresh thyme and salt and continue to cook for 5 minutes.
  3. Add canned diced tomatoes, wine and vegetable broth, stir and bring to a quick boil.
  4. Add the drained canned beans, gently stir and turn off the stove.
  5. 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.
Recipe by Cuisinicity at