White Bean Stew Recipe with shallot

Ingredients

400 g freshly shelled white beans
4 to 6 small shallots
4 unpeeled garlic cloves
2 tablespoons olive oil
3 sage leaves
2 bay leaves
700 ml vegetable broth
Salt and freshly ground pepper

Instructions

Start by cooking the shelled white beans with the sage leaves in a large pot of boiling salted water for 20 minutes. Then, drain them.
400 g freshly shelled white beans, 3 sage leaves
Peel the shallots and cut them in half lengthwise.
In a large saucepan or Dutch oven, sauté them with the olive oil and garlic cloves until golden brown.
4 to 6 small shallots, 4 unpeeled garlic cloves, 2 tablespoons olive oil
Add the drained white beans and the bay leaves.
2 bay leaves
Cover with vegetable broth, season with salt and pepper, then cook covered for 40 to 50 minutes. Stir occasionally.
700 ml vegetable broth, Salt and freshly ground pepper
Check that the beans are cooked before serving. If necessary, continue cooking for another 10 to 20 minutes.
If the broth has not reduced sufficiently, you can cook it uncovered over high heat for the last 10 minutes, stirring occasionally.
To serve, you can accompany it with toasted bread and confit garlic, or grilled sausages.
If you wish, you can adjust the seasoning (salt and pepper) and drizzle with a little olive oil.

Notes

If using dried beans (150–200 g), soak them overnight (12 hours), then boil them in water for 5 minutes. Then, continue cooking them in broth over low heat for 30 minutes.
Cooking times may vary depending on the variety and size of the beans. Adjust the cooking time by tasting as you go to ensure the beans are tender yet retain a firm texture.