Broth and Wine-Braised Cannellini Beans - alive magazine

Ingredients

• 1 tsp (5 mL) extra-virgin olive oil
• 1 shallot, sliced
• 1 garlic clove, peeled and crushed
• 2 anchovy fillets, finely chopped
• 1 Tbsp (15 mL) white wine or vermouth
• 14 oz (398 mL) can white cannellini beans, drained and rinsed
• 1 cup (250 mL) cherry tomatoes, skin pierced with fork or knife
• 1 bay leaf
• Pinch of saffron (approximately 8 threads)
• 2 cups (500 mL) low-sodium vegetable stock