Summer Vegetable and Bean Braise with Pickled Onions

A lighter take on the comfort of a braise, built around creamy beans, summer vegetables and a smoky savoury broth.

Summer isn't the season for heavy pots of slow-cooked meat, but that doesn't mean giving up the comfort of a braise. Creamy beans make this version hearty without feeling heavy, leaving plenty of room for summer's vegetables to shine.

This braise leans into the season, building a deeply savoury, smoky broth from slowly cooked vegetables and tomato paste before finishing with zucchini, added just long enough to stay tender while keeping a bit of bite. Two kinds of canned beans make it weeknight-friendly without sacrificing richness, while quick-pickled onions and a squeeze of lime brighten every bowl.

Like many of the best summer recipes, it welcomes whatever the market is offering. Early asparagus can easily replace the zucchini, and once sweet corn arrives, stir a handful of kernels into the pot during the last few minutes of cooking for another layer of sweetness.
Serve with crusty bread for a satisfying vegetarian supper, or alongside grilled chicken, fish or sausages as a hearty summer side.

Yield: 4 as a main course, 6 as a side
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

• 1 large red onion, thinly sliced and separated
• 3 tablespoons apple cider vinegar
• Kosher salt
• 3 tablespoons olive oil
• 4 celery stalks, sliced (about 3 cups)
• 2 carrots, sliced (about 1½ cups)
• ½ small Savoy cabbage, chopped (about 3 cups)
• 5 garlic cloves, minced (about 3 tablespoons)
• 3 tablespoons tomato paste
• 1 tablespoon The Spice Drawer Smoky Salmon Seasoning Blend
• 1 litre vegetable broth
• 1 (540 mL) can white beans, rinsed and drained
• 1 (540 mL) can kidney beans or chickpeas, rinsed and drained
• 3 small zucchini, sliced into thick half-moons (about 3 to 3½ cups)
• Extra-virgin olive oil, for serving
• Celery leaves, for serving
• Chopped chives (optional), for serving
• 1 lime, cut into wedges, for serving
  

Preparation

Step 1: Quick-pickle the onions

In a small bowl, toss half of the sliced onion with the apple cider vinegar and a generous pinch of salt. Set aside to pickle while you prepare the braise.

Step 2: Cook the vegetables

Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the remaining onion, celery, carrots and cabbage. Season generously with salt and cook, stirring occasionally, until the vegetables have softened but not browned, 10 to 12 minutes.

Step 3: Build the flavour

Stir in the garlic, tomato paste, Smoky Salmon Seasoning Blend and several grinds of black pepper. Cook, stirring constantly, until the tomato paste darkens slightly and becomes fragrant, about 2 minutes.

Step 4: Simmer the braise

Pour in the vegetable broth and add the white beans and kidney beans (or chickpeas). Bring to a gentle simmer and cook until the broth is rich and the flavours have melded, about 15 minutes. Taste and season with additional salt if needed.

Step 5: Add the zucchini

Stir in the zucchini and simmer until just tender but still retaining a little bite, 4 to 6 minutes.

Step 6: Serve

Ladle the braise into shallow bowls. Top with the drained pickled onions, celery leaves and chives, if using. Finish with a drizzle of extra-virgin olive oil, a light sprinkle of the Smoky Salmon Seasoning Blend and a squeeze of fresh lime.