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Baked Beans a la Charente Recipe

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2 votes | 2074 views

From one of my all-time favorite vegetarian cooks, The Vegetarian Epicure, Anna Thomas

I sub 1 T olive oil for the butter she uses to saute onions. I also use fresh parsley because I rarely use dried. And I put only the optional tomatoes on top; her original recipe called for sliced eggplant as an option as well. I also don't salt water I cook beans in.

Al;ways use cognac and wine that would be good to drink; it really makes a difference in the flavor of the beans.

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Servings: 6
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Ingredients

Cost per serving $1.31 view details

Directions

  1. Soak the washed beans in water to cover overnight. Then pour them into a large pot, adding more water, the cloved onion, garlic, thyme and bay leaf. Simmer gently for 1 1/2 to 2 hours or until the beans are tender. Drain, reserving 1 C of the liquid and discarding the onion, bay l;eaf and garlic.
  2. Heat the oil in a skillet and saute the chopped onion until tender. Add tomato paste, parsley, bean liquid, cognac and wine. Simmer this sauce for at least 15 minutes or until slightly thickened and reduced. Season with a little salt, lots of fresh-ground pepper and the Worcestershire sauce.
  3. Pour drained beans into the sauce and mix well. Rub a casserole dish lightly with olive oil and pour in the beans. Slice the tomatoes 1/2 " thick, dust with salt and pepper and overlap them in a circular pattern on top of the beans. Cover and bake at 325 for 1 to 1 1/2 hours. serve hot.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 347g
Recipe makes 6 servings
Calories 345  
Calories from Fat 15 4%
Total Fat 1.72g 2%
Saturated Fat 0.34g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 376mg 16%
Potassium 1906mg 54%
Total Carbs 57.16g 15%
Dietary Fiber 14.0g 47%
Sugars 8.09g 5%
Protein 19.99g 32%

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