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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 10 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 145 kcal
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

  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.