White Beans au Vin Recipe (2024)

I think draining/rinsing canned beans comes from a time before cans were lined/coated. On Cooks Illustrated's advice, I've stopped doing that, giving me a liquid with flavor and a little heft. I use a good broth concentrate (also from Cooks), so I can use the bean liquid without it adding extra water.

Unless the canned beans are labeled "no salt," the liquid can be overly salted, or taste-not-so great. Rinsing was recommended not just for the can, but also for the salt.

Not a fan of the brandy flavor (no cognac) but did add a little sherry and that mellowed the flavor a bit. Added some broccoli for color and more veggies, and served over cauliflower rice. Really delicious.

I made this as per recipe with the exception of leaving out the brandy since I didn’t have it and also cooked veggies longer at the start before adding the broth to get them sufficiently softened. It was delicious! Very nice depth of flavor and a satisfying veggie dinner with good bread and a salad. Will probably make our regular fall/ winter rotation.

Made this with Rancho Gordo Marcella beans which I first prepared according to R.G. directions. Didn’t add the brandy and balsamic vinegar because I didn’t finish reading the recipe! Nonetheless this was a great recipe which I will make again. I think it was enhanced by the quality of the beans.

I doubled the amount of red wine, tomato paste and balsamic vinegar. It needed it.

I read many of the comments and thought I would try and make this for my wife. I must first say I don’t cook .... well eggs, oatmeal or microwaved bacon. So I followed the directions and made a few changes because I did not get brandy .... must say it was a success.... She loved it!!!!

Delicious, healthish, and easy weeknight dinner. Will definitely add this to the rotation. I built this differently based on some Julia Child-isms and other various cooking experience. I cooked the mushrooms separately so they would brown. I added them into the pot right before serving. Rather than adding everything together, I added the tomato paste in with the carrot and shallot to develop the flavor separately. Then added red wine and let it deglaze and reduce. Then added stock.

I like Better than Bouillon. It comes in a jar and it about the consistency of butter. You reconsitute it with water.

Yum ! We added more mushrooms, because why not ? Easy and delicious for a cold February evening.

Get tomato paste in a tube. It's available at all grocery stores these days. You can squeeze out only the amount you need!

I didn't have any brandy or cognac so I skipped that. I also started with dry beans. Otherwise I followed the recipe exactly and it is crazy good! I will be making this again.

This is so good! I wish I doubled it. Next time I’d add more mushrooms.

Absolutely delicious but I don't see how you can feed 4 people. Fed 3 and served with baguette to mop up the fantastic sauce.

Be careful not to over season. In step 4 I used 1/4 tsp salt and 1/8 tsp pepper. Only needed a pinch of salt and pepper to finish. And the vegetable stock was fairly low sodium. This was an amazingly flavorful dish. Served it with freshly made country French bread. I made half the recipe which was a perfect amount for two.

Made 2nd time - doubled tomatoe paste; bad idea. Herb flavor did not come through.

Delicious! Made a few substitutions. Dry beans, soaked and cooked beforehand. 3.5 oz of shiitake mushrooms, finely chopped, instead of cremini. Chicken stock instead of veggie. Doubled the garlic and butter (of course), and a little extra vinegar at the end. Was really surprised how flavorful it was for such an easy meal.

Delicious! I doubled the mushrooms and put only 1 can of lentils in the dish. Served with mashed potato, this is so good. Will definitely make again.

I am a novice and bought (2) 15 oz. Bags of Marcella Bean from Rancho Gordo as the recipe calls for (2) 16 oz cans of beans. Well, 16 oz. dried beans equals 38.4 oz. of cooked beans. Put way too many beans in the recipe and had to pick a bunch out. Just fyi if some other newbie like me tries this wonderful recipe.Fun with Cooking. Lesson learned.

Added fresh green beans. Yummy.

Excellent dish. I recommend serving with sourdough or some other good bread, lightly toasted, and drizzled with olive oil. I also recommend having some flakey sea salt on hand for serving.

This was beyond tasty and would definitely make again, it was easy and quick as well. Perfect any time of the week and especially for a cold winter evening!

Used 1 Tbsp butter and 1 Tbsp olive oil to make it a little healthier. Served over cauliflower rice. So hearty and delicious! Definitely will make again!

I only used the aquafaba and extra wine and brandy for liquid! Did not have to simmer as long. 'Enjoyed this meal.

Or better yet, make your own no salt veggie broth.

make it to the letter! i don’t like brandy normally but it adds such an important note you’d be missing out if you skipped it. if you’re feeling extra spicy add more butter as always. served over polenta and it was such a hit!

Very good. Not fantastic, but very good. Used dried thyme (about 1 tsp) and chicken stock as that's what I had. Otherwise, made as written. Healthy, economical, easy and tasty.

I made this as written except for the cognac because sadly I don’t live there sort of life where I’ve got cognac laying around! Amazing. Rich flavors like you’ve cooked all day. Yet quick enough for weeknights. I look forward to making this again.

I really tried to layer flavor - cooked dried beans with onion, garlic and thyme, sautéed mushrooms separately before adding them in, added tomato paste at the beginning, and doubled tomato paste, wine and balsamic as someone suggested - and I still found it to be pretty bland, even the next day. There are so many great reviews, I’m wondering what I could have done wrong???

Try this for chambers, with olive oil instead of butter?