WHITE BEAN RAGOUT CROSTINI WITH RED ONION JAM

White Bean Ragout Crostini with Red Onion Jam image

Provided by All-Clad

Time 1h40m

Yield Makes 5 dozen

Number Of Ingredients 20

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1 pound dried cannellini beans
1 small carrot, peeled
1 small celery stalk
1 small shallot, peeled and root end trimmed but left intact
1 garlic clove, peeled and lightly smashed
1 bay leaf
1 teaspoon kosher salt, divided
2 tablespoons olive oil
1.5 tablespoon freshly squeezed lemon juice
2 tablespoons Olive Oil
2 large red onions, cut lengthwise and cut into 1/16-inch slices
2 teaspoon kosher salt
1 cup red wine
2 tablespoons light brown sugar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 baguettes, cut into 1/3-inch slices on a slight bias
1/2 cup olive oil, plus more for drizzling
2 garlic cloves, peeled
1 Chiffonade of fresh mint leaves for garnish

Steps:

Note: Beans do not need to be soaked. Rinse beans and place in an All-Clad 3.5 quart round oven. Cover with 8 cups water and add carrot, celery, shallot, garlic and 2 teaspoons salt. Bring to a simmer, cover, and continue to cook over very low heat until beans are soft, about 1 hour 20 minutes. Remove vegetables and bay leaf. Drain liquid from beans and return to pot. Mash with a potato masher until smooth, but still somewhat textured. Season with remaining 2 teaspoons salt, olive oil and lemon juice and mix well.
In a large skillet, heat olive oil over medium heat. Add onions and salt and saute until soft and somewhat translucent, about 15 minutes. Add wine, brown sugar and balsamic vinegar and reduce heat to low. Continue to cook until liquid is almost completely gone, about 30 minutes longer. Stir in red wine vinegar and check seasoning, adding more vinegar if desired.
Preheat oven to 350 degrees. Brush both sides of the bread slices with olive oil and arrange in a single layer on rimmed baking sheets. Bake until golden and crispy, about 15 minutes. As soon as the bread is cool enough to handle, rub one side with garlic clove to infuse with flavor. Top each crostini with about 1 tablespoon bean ragout and 1 1/2 teaspoons of onion jam. Top with mint chiffonade and drizzle with olive oil.