Best White Bean Ragout With Toast Recipes

White Bean Ragout image

Provided by Jennifer Segal

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

Bean Ragout image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

4 cups white beans or gigante bean
6 ounces extra-virgin olive oil
4 ounces garlic, sliced
4 ounces shallots, sliced
10 ounces chicken stock
4 tablespoons butter
2 lemons, zested
3 ounces Italian parsley leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 quarts apple cider (recommended Knudsen's)

Steps:

In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

WHITE BEAN RAGOUT OVER TOAST image

Categories Bean

Yield 8-10 servings

Number Of Ingredients 12

3 medium onions, chopped
1 red bell pepper, chopped
1/2 cup extra-virgin olive oil plus more
Kosher salt
freshly ground pepper
4 garlic cloves, 3 finely grated, 1 halved
2 teaspoons tomato paste
Parmesan cheese, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley

Steps:

Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1 cup); add to bowl and mix well. Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Add the beans to the soffrito over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper. Spoon over toasted bread, and sprinkle with Parmesan cheese.