Thyme Beans and Tomatoes


  • 1 cup dry white and red beans
  • 1 tbsp. oil
  • ½ diced large onion
  • 3 garlic cloves, minced
  • ¼ cup white wine
  • 1 tsp. Worcestershire sauce
  • 1½ cups veggie broth
  • 1¼ cups stewed tomatoes
  • 1 pickled pepper with 1 tbsp. vinegar from jar 1 bay leaf
  • 2 tsp salt
  • 2 tsp. dried thyme
  • 1 tsp. fresh tarragon
  • ground pepper to taste


  1. Soak beans in ample water in bowl overnight.
  2. Next day, heat oil on med high in med size pot and saute onions and garlic til translucent.
  3. Deglaze pan with wine, then add rest of ingredients.
  4. Drain beans and add them to the pot.
  5. Simmer til beans are tender, a couple of hours depending on what beans you used.
  6. Serve over cooked rice and top with grated cheddar cheese and sour cream.
  7. You may also season and brown ground beef and add over rice before the beans and cheese.

Serves: 4-6

Credit: Camille Van Sant