Tuscan White Bean Ragout Recipe

Name: Tuscan White Bean Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans); 2 tablespoons olive oil; 2 tablespoons garlic, chopped (about 5 cloves); 2 medium onions, diced; 2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried); 1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes); 1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces); 6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups); 2 ounces unsalted butter; 1/4 cup flat-leaf Italian parsley, rough chopped; 1/2 cup parmigiano-reggiano cheese, grated (optional); kosher salt & freshly ground black pepper; 3 drops extra virgin olive oil (or a nice flavored oil)

Servings: persons

1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans)
2 tablespoons olive oil
2 tablespoons garlic, chopped (about 5 cloves)
2 medium onions, diced
2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
2 ounces unsalted butter
1/4 cup flat-leaf Italian parsley, rough chopped
1/2 cup parmigiano-reggiano cheese, grated (optional)
kosher salt & freshly ground black pepper
3 drops extra virgin olive oil (or a nice flavored oil)

1
Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
2
Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
3
Serve warm, drizzled with extra virgin olive oil.
4
Note:.
5
This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

951

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 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans), 2 tablespoons olive oil, 2 tablespoons garlic, chopped (about 5 cloves), 2 medium onions, diced, and more.

Yes, Tuscan White 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.

Tuscan White Bean Ragout

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