One15-ounce canwhite beans, drained, rinsed and towel-dried
¾cuplow-sodium vegetable broth
¼cupred cooking wine
Fresh parsley, for garnish(optional)
Heat some oil in a large saucepan over medium heat.
Sauté onion until some pieces begin to turn translucent. Add carrots; continue sautéing.
Next, add red bell pepper, shiitake mushrooms, garlic, salt and pepper. Continue to sauté for several minutes until the vegetables soften and their juices run. You may need to add more oil if the pan gets dry.
Add beans to the pot. Mix.
Add vegetable broth, cooking wine and balsamic vinegar. Gently stir until mixture is even.
Cover pot. Bring contents to a boil, then stir and lower to a simmer. Allow contents to simmer for 15 to 20 minutes. Gently stir every few minutes. When ready, carrots should be able to be easily cut with a fork. Be careful not to overcook, as vegetables will get mushy and beans will fall apart.
Serve warm. Garnish with fresh parsley if desired.
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