French Vegetarian Casserole

salt
2 heaping cups dried navy beans, about 1 pound, thoroughly washed and picked over
2 tablespoons extra virgin olive oil
1 large onion, cut julienne
2 medium celery ribs, cut into 1/4-inch pieces
1 cup celery root, peeled and cut into julienne
2 leeks, about 2 cups, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/4-inch pieces
4 garlic cloves, peeled
8 ounces crimini mushrooms, cleaned and quartered
4 cups low sodium vegetable broth
3 cups water
1 teaspoon herbes de Provence
2 bay leaves
1 bunch Swiss chard, stems and leaves chopped
1 tablespoon honey

Combine 4 quarts of cold water with 3 tablespoons of salt. Add beans and allow to soak over night at least 8 hours but no more than 24 hours at room temperature. Drain and rinse thoroughly.
Preheat oven to 250 F. Warm olive oil in a large Dutch oven over medium heat and saute the onions for 5 minutes. Add the celery ribs, celery root, leeks, and carrots. Allow to cook for an additional 15 minutes until vegetables soften and lightly brown. Add garlic cloves and mushrooms and cook an additional 5 minutes.
Pour in the beans, broth and water, add the herbes de Provence and bay leaves. Turn up the heat and bring to a boil.
Cover the casserole and transfer to the oven. Cook 45 minutes to 1 hour or until beans are almost tender.
Remove from oven and stir in chard and honey. Return to the oven and continue to cook until beans and greens are fully tender; 15 to 20 minutes longer.
Remove from oven, discard bay leaves and season with salt and pepper to taste. Mash some of the solids to thicken the juices if desired. Serve.
Serving Ideas: Delicious served with crusty multi-grain bread to mop up the juices!

Nutrition Information