These delicious braised beans pair perfectly with lamb and our own salsa verde, inspired by the seasonal menu at Pippin Hill for the best braised meal for 2. Grab your that dutch oven and let’s get cooking!

12 oz. Dried Northern or Cannellini Beans, soaked overnight in water, covered by 2 inches
1/2 cup Diced Carrot
1/2 cup Diced Celery
2 tablespoons Minced Garlic
1 cup diced Yellow Onion
1 small Parmigiano-Reggiano Rind
2 Bay Leaves
1/2 cup Grapeseed Oil
2 Sprigs of Thyme
1 tablespoon Chopped Rosemary
1 quart Unsalted or Low Sodium Chicken Stock
2 cups White Wine, the drier the better
2 tablespoons Cold Butter, cut into 2 cubes
Sea Salt and Cracked Black Pepper to taste
1 tablespoon Minced Chives to finish

Remove the beans from their soak and rinse under cold water, set aside. Preheat a heavy bottomed dutch oven over medium heat for 3-4 minutes.

Once dutch oven is hot, heat the oil. Add carrots, celery, and onion. Cook the vegetables until slightly browned then add the garlic, beans, rosemary, and thyme. Saute for another 2 minutes, then deglaze the pan with the wine. Add chicken stock, and toss in the bay leaf and parmesan rind. Reduce the heat to low, cover and cook for 1 hour. If too much stock cooks off, add a touch of water.

Remove from heat and season properly with salt and pepper to taste. Just before serving, bring the dutch oven back to low heat and toss in the butter and chives to make the beans velvety smooth and extra rich. Serve immediately!

Getting Schooled in the Kitchen?

From making homemade pasta to seasoning soups, we’ll butter up your culinary IQ at Pippin Hill Cooking School. It’s a deliciously fun way to spend an evening; great for groups, date nights, bridal parties, or girls’ night out. On July 12th, we are offering an evening lesson on Sangria & Ceviche. Classes sell out fast, so reserve a spot today. We hope to see you soon!

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