Shell Bean Ragout Recipe

Name: Shell Bean Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled); 1/2 onion; 3 plump garlic cloves; 1 crushed, 2 minced; Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine; Salt; 2 tablespoons extra-virgin olive oil; 2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices; 1 celery stalk, chopped; 1 cup peeled, seeded and chopped tomatoes (about 3/4 pound); Ground black pepper; 1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups); Slivered fresh basil leaves for garnish; Freshly grated Parmesan for garnish

Servings: persons

1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled)
1/2 onion
3 plump garlic cloves; 1 crushed, 2 minced
Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
Salt
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
1 celery stalk, chopped
1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
Ground black pepper
1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups)
Slivered fresh basil leaves for garnish
Freshly grated Parmesan for garnish

1
In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water.
2
Bring to a boil.
3
Add salt to taste, reduce heat, cover and simmer 30 minutes.
4
Remove and discard onion and garlic clove.
5
Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery.
6
Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic.
7
Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes.
8
Season to taste with salt and pepper.
9
Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
10
Stir leek and tomato mixture into beans, along with summer squash.
11
Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant.
12
Taste and adjust seasonings.
13
Remove bouquet garni.
14
Ladle ragout into wide bowls.
15
Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled), 1/2 onion, 3 plump garlic cloves; 1 crushed, 2 minced, Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine, and more.

Yes, Shell Bean Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shell Bean Ragout

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