White Bean Casserole with Caramelised Onions
I ALWAYS have a tin or two of white beans in my pantry because I find them a super-convenient food to have around when you don’t feel like breaking a sweat over a meal. It’s probably my favourite legume, especially in this format. The caramelised onions are the longest step, but so worth it! They add so much flavour to the dish! Plus, it’s super quick and easy to make!
Enjoy!
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 35 minutes
J’aime beaucoup le côté pratique et rapide des légumineuses en conserve. Je suis le genre de personne qui a de la difficulté à planifier mes repas d’avance, alors j’aime avoir cette option à portée de mains.
Par contre, si le coeur vous en dit, c’est certain que des légumineuses séchées et trempées par la suite ont une texture un peu plus ferme qui se défait moins facilement.
- 3 tablespoons (45 ml) olive oil
- 3 yellow onions, thinly sliced
- 3/4 teaspoon (3.75 ml) salt
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) finely chopped fresh thyme
- 1/4 teaspoon (1.25 ml) nutmeg
- 1/2 teaspoon (2.5 ml) dried oregano
- 2 tablespoons (30 ml) balsamic vinegar
- 2 cans 540 ml white beans, well rinsed and drained
- 1 1/2 cups (375 ml) vegetable broth
- 1/2 cup (125 ml) vegetable cream
- 2 tablespoons (30 ml) nutritional yeast
- 2 tablespoons (30 ml) vegan parmesan cheese
- Pepper, to taste
- Slices of toast to serve
- In a large frying pan or Dutch oven, heat the oil over a medium heat and caramelise the onions with the salt for 20 minutes, stirring frequently. Add the garlic, thyme, nutmeg and oregano and cook for a further 4 minutes.
- Add the balsamic vinegar and cook for a further 3 minutes.
- Add the white beans, stock, vegetable cream, nutritional yeast, vegan parmesan and pepper and cook for another 5 minutes.
- Serve with toast and extra parmesan!
