White Beans Au Vin

cooking.nytimes.com

Seakitty

I mostly save asian-style recipes and comforting food. Based in the Netherlands.

3 tablespoons unsalted butter

3 medium carrots, diced into ½-inch pieces (about 1½ cups)

5 medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

8 ounces cremini mushrooms, trimmed and quartered

5 thyme sprigs

3 garlic cloves, minced (about 1 tablespoon)

½ cup dry red wine, such as Côtes du Rhône

2 teaspoons tomato paste

2 (15-ounce) cans cannellini beans, rinsed and drained

2 cups low-sodium vegetable broth

1 tablespoon Cognac or brandy

2 tablespoons chopped fresh parsley, plus more to taste

1 teaspoon balsamic vinegar

Directions at cooking.nytimes.com

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