Smoked Bean Ragout Recipe

Name: Smoked Bean Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried white beans; 1 cup dried baby lima beans; 6 cups water; 1/2 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke); 2 bay leaves; 4 whole garlic heads; 2 cups cubed peeled butternut squash; 4 cups vertically sliced onion; 1/2 cup sherry; 1 tablespoon balsamic vinegar; 2 teaspoons sugar; 1 (14 1/2-ounce) can vegetable broth; 1/2 teaspoon dried savory; 1/2 teaspoon dried marjoram; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1 bay leaf; 2 cups chopped tomato

Servings: persons

1 cup dried white beans
1 cup dried baby lima beans
6 cups water
1/2 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke)
2 bay leaves
4 whole garlic heads
2 cups cubed peeled butternut squash
4 cups vertically sliced onion
1/2 cup sherry
1 tablespoon balsamic vinegar
2 teaspoons sugar
1 (14 1/2-ounce) can vegetable broth
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bay leaf
2 cups chopped tomato

1
Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Add 6 cups water, liquid smoke seasoning, and 2 bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Drain beans in a colander; discard bay leaves. Set beans aside.
2
Remove white papery skin of garlic heads, making sure not to peel or separate cloves. Wrap each head separately in aluminum foil. Bake at 350u00b0 for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/3 cup pulp; discard skins. Set pulp aside.
3
Steam squash, covered, 6 minutes or until crisp-tender; set aside.
4
Combine onion and sherry in Dutch oven. Cover and cook over medium heat 10 minutes. Stir in vinegar and sugar. Cook, uncovered, over medium-high heat 15 minutes or until onion turns deep golden, stirring frequently. Add beans, garlic pulp, squash, broth, and next 7 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Remove from heat; discard bay leaf, and stir in tomato. Serve over Corn Risotto.

1253

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 20 ingredients. The key ingredients include: 1 cup dried white beans, 1 cup dried baby lima beans, 6 cups water, 1/2 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke), and more.

Yes, Smoked Bean Ragout falls under the Soups & Stews 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.

Smoked Bean Ragout

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