Best Quick White Bean And Celery Ragout Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE BEAN RAGOUT



White Bean Ragout image

This quick ragout of white beans and sweet tomatoes might just be my favorite recipe of the summer.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 4-6

Number Of Ingredients 11

½ pound dried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya)
¼ cup extra virgin olive oil
1½ cups chopped yellow onions, from about one large or two small onions
3 large garlic cloves, minced
1 pint cherry or grape tomatoes, halved
1½ cups low sodium chicken or vegetable broth
1½ teaspoons tomato paste
1½ teaspoons balsamic vinegar
Salt and pepper
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped mint

Steps:

  • Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
  • Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
  • Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

Nutrition Facts : Calories 263, Fat 10g, Carbohydrate 35g, Protein 11g, SaturatedFat 1g, Sugar 8g, Fiber 8g, Sodium 37mg, Cholesterol 0mg

CELERY WITH CREAMY WHITE BEANS



Celery with Creamy White Beans image

Provided by Claire Robinson

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

1/4 cup basil flavored olive oil, plus more as needed
1 small yellow onion, chopped
1 large clove garlic, chopped
1 (14.5-ounce) can cannellini beans, drained and liquid reserved
Kosher salt and freshly cracked black pepper
6 to 8 celery stalks cut lengthwise into thin strips, about 1/4-inch by 6-inches long

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.
  • Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
  • To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright).

WHITE BEANS WITH CELERY



White Beans With Celery image

This dish is inspired by a Greek recipe from Diane Kochilas's "The Glorious Foods of Greece" that calls for giant white beans and about three times as much olive oil. I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often). I love the textures here. The celery retains a little crunch, which contrasts nicely with the soft beans.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, main course, side dish

Time 2h20m

Yield Serves four

Number Of Ingredients 8

1/2 pound (about 1 1/8 cups) white beans, rinsed, picked over and soaked for six hours or overnight in 1 quart water
Salt to taste
1/4 cup extra virgin olive oil
4 to 5 cups chopped celery, including the leaves
4 large garlic cloves, minced
1 8-ounce can tomato sauce, or 2 tablespoons tomato paste diluted in 1 cup water
1/4 to 1/2 cup finely chopped parsley (to taste)
Juice of 1 to 2 lemons, to taste

Steps:

  • Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches. Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour. Do not let the beans boil hard or they'll fall apart before they're cooked through.
  • Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic. Stir together for a minute, until the garlic is fragrant, and remove from the heat.
  • Preheat the oven to 350 degrees. Drain the beans over a bowl. Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste. Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil. Cover the dish tightly with foil, and place in the oven. Bake one hour, or until the beans are soft and creamy.
  • Uncover the beans, stir, and add salt and pepper to taste. Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper. Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 602 milligrams, Sugar 9 grams

Related Topics