BACON RAGOUT RECIPES

BACON AND CRANBERRY BEAN RAGOUT | ALLRECIPES

Bacon and Cranberry Bean Ragout | Allrecipes image

This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill.

Provided by Chef John

Categories Side Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
4 slices bacon, coarsely chopped
1 teaspoon bacon drippings
¼ cup minced shallots
salt to taste
4 cloves garlic, crushed
1 cup shelled cranberry beans
2 cups chicken broth, or as needed
ground black pepper to taste
2 teaspoons chopped fresh rosemary
2 teaspoons lemon zest
2 tablespoons lemon juice
1 pinch cayenne pepper, or to taste
2 teaspoons extra-virgin olive oil
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)

Steps:

Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

Nutrition Facts : Calories 273 calories, CarbohydrateContent 33.9 g, CholesterolContent 11.1 mg, FatContent 9.4 g, FiberContent 12.5 g, ProteinContent 15.1 g, SaturatedFatContent 2.5 g, SodiumContent 226.1 mg, SugarContent 0.8 g

MARTHA STEWART'S MUSHROOM BACON RAGOUT WITH PASTA RECIPE ...

Martha Stewart's Mushroom Bacon Ragout With Pasta Recipe ... image

This looks like a delicious, chunky and flavorful alternative to plain ol' bolognese sauce. It's from the Martha Stewart website, and, no, I haven't tried it yet, but will report back when I do!

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon, cut crosswise into 1/2-inch pieces
2 small onions, finely chopped
2 (10 ounce) packages cremini mushrooms, trimmed and quartered
2 (10 ounce) packages white mushrooms, trimmed and quartered
1/4 cup tomato paste
2 teaspoons dried thyme
1/4 cup chopped fresh parsley
2 teaspoons red wine vinegar
3/4 lb spaghetti
parmesan cheese, shaved for garnish (optional)

Steps:

In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.

Nutrition Facts : Calories 514.8, FatContent 12.3, SaturatedFatContent 3.8, CholesterolContent 15.4, SodiumContent 341.6, CarbohydrateContent 81.8, FiberContent 6.6, SugarContent 9.8, ProteinContent 22.9

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BACON AND CRANBERRY BEAN RAGOUT | ALLRECIPES

This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill.
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Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

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