Maple Glazed Cannellini Beans Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served the healthy vegan cooking show. I’m Heather and today we’re gonna make a carrot and cannellini beans dish that’s going to have a cider maple syrup, glazed! Lovely!

So, we’re gonna start with are the cannellini beans and I’ve cooked this if I had time. I like to cook my beans in the morning so that I don’t have to worry about it.

So these guys have been soaked overnight and then cooked. They take about an hour and a half or less depending on how long you soak them for. Usually I soak them overnight and cannellini beans are just white kidney beans and any type of white bean will work because we’re doing such a delicious sauce. White beans really soaked up the flavour that’s why I use a white bean.

Ok! So, once those are ready set them aside, if you’re using canned that’s fine too then we are going to move on to the carrots and I’ve got four large carrots. Use as many as you like and what we’re gonna do with this is I’m not gonna chopped off the ends yet.

They’re gonna come off after cooking because what’s gonna happen is where going to boil the carrots but we’re boiling them in a very little water so they’re kinda half steam-half boil and the flavour will stay in these carrots if we live the skin on and the ends on.

So all I’m gonna do is rinse them, to get any bits of dirt off there and you want to find a pot or pan that is big enough that the carrots can lay flat.

Now the idea would be if you could have the whole floor of the pot covered with carrots but because carrots are long and skinny and pots are round it doesn’t usually work that way. Ok!

Add water but only enough to come halfway up the carrots or however high that would be if the carrots were actually lying flat. Mine are a little bit sideways but that’s gonna work just fine.

Ok! A little bit of salt, just a few cracks, this is to help the cooking process just rub it around the carrots. Get this turn on to high and as soon that this comes to a boil we’re gonna turn this down to medium so that it colds the boil and put a lid on top of this.

Ok! Leave all of those for a bit we’re going to make our sauce in the bowl that we will put our food in. This just saves on the dishes afterwards.

So, start with some olive oil and a dressing is the one time that I actually do use a decent amount of olive oil, if I’m cooking with oil I use very very little.

Then I’ve got some apple cider and I’m using non alcoholic but if you want to use some alcoholic apple cider, lovely!

Ok! Mustard Dijon or stone ground is fine and you really don’t need much of that because the flavour is quite strong and then a little dash of maple syrup to sweetened things up and make this a natural glazed. But you don’t need very much of it.

Ok! Stir that together. And then what you’re going to do is add the beans to the sauce. Reasons being, beans have very little flavour on its own. They need flavour added to them and the longer they get with the flavour the more it gets to the beans.

So, let this guys marinate while your carrots are cooking and you will have an absolutely delicious sauce. Key thing to remember when cooking beans is that you do not cook them with salt because they won’t fully soften, their skins will be tough. Not a good scene. Look for canned that do not have salt in them if you’re buying canned beans.

But what that means is we’ll add just a little bit of salt to help the flavour enter the beans at this point. Stir that together and then just set it aside and wait for your carrots to cook. Pretty easy dinner tonight! That’s all there is to it.

So, not sure if I can get the camera to show it but the small bit of water that’s in this pot here is boiling and so what I’m gonna do is cover these carrots up and what will happen is the carrots is going to turned a very vibrant shade of orange and they are going to cook while reabsorbing all of that water.

Now you don’t have to wait till all of the water is reabsorbed into the carrots, if you like yours a little bit less cook like me you can just take them out whenever you feel that they are soft enough.

Now if you want to take off the outer portion of the carrots now is the time to do it. Definitely gonna take off that end a bit and then if you just stand the carrots up you should be able to scrap the very outer skin of the carrots off with your knife.

Just like so and then it gets only the very outer bit of skin off or if you don’t care you can just leave the skin on. Some people don’t like the flavour and because I use my castine pan to boil these carrots they’ve grown a bit black form the weird.

Once you get your carrots peeled to your likings just chopped them up and add them to the bowl with the beans. Stir it around, you can finish it off with a little bit of chopped fresh parsley or basil or whatever herb you have fresh and you got yourself a lovely dinner.

Here we go! Little bit of greens really add some nice colour to this dish.

Hope you enjoy it! You can find the recipe at HealthyVeganRecipes.net. I‘m Heather and this is Freshly Served.