BACON AND CRANBERRY BEAN RAGOUT

Bacon and Cranberry Bean Ragout image

This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill.

Provided by Chef John

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
4 slices bacon, coarsely chopped
1 teaspoon bacon drippings
¼ cup minced shallots
salt to taste
4 cloves garlic, crushed
1 cup shelled cranberry beans
2 cups chicken broth, or as needed
ground black pepper to taste
2 teaspoons chopped fresh rosemary
2 teaspoons lemon zest
2 tablespoons lemon juice
1 pinch cayenne pepper, or to taste
2 teaspoons extra-virgin olive oil
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)

Steps:

Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 11.1 mg, Fat 9.4 g, Fiber 12.5 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 226.1 mg, Sugar 0.8 g