BEAN RAGOUT DEFINITION RECIPES

WHITE BEAN RAGOUT RECIPE | EATINGWELL

White Bean Ragout Recipe | EatingWell image

Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.

Provided by Diabetic Living Magazine

Categories Healthy Vegetarian Recipes For Two

Total Time 25 minutes

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
½ cup chopped onion
3 cloves garlic, minced
? cup sliced zucchini
1 teaspoon snipped fresh rosemary
1 (15 ounce) can reduced-sodium white kidney (cannellini) beans, rinsed and drained
½ cup reduced-sodium chicken broth
½ cup chopped roma tomato
2 cups fresh baby spinach
2 tablespoons finely shredded Asiago cheese

Steps:

In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.
Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.

Nutrition Facts : Calories 263.3 calories, CarbohydrateContent 38.2 g, CholesterolContent 6.3 mg, FatContent 7 g, FiberContent 11.4 g, ProteinContent 15.1 g, SaturatedFatContent 2.2 g, SodiumContent 418.1 mg, SugarContent 4 g

SHELL BEAN RAGOUT RECIPE - NYT COOKING

Shell Bean Ragout Recipe - NYT Cooking image

Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans that are mottled and purple, despite the name; and pale yellow cannellini beans.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 7 grams, CarbohydrateContent 42 grams, FatContent 8 grams, FiberContent 10 grams, ProteinContent 11 grams, SaturatedFatContent 1 gram, SodiumContent 821 milligrams, SugarContent 8 grams

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To cook the beans:

Slow cooker – Put all the bean ragout ingredients except lime juice or vinegar in a slow cooker (the slow cooker doesn't care how you layer your ingredients). Cover and cook at high setting until beans are very tender, about 3 hours (in my super-speedy slow-cooker) to 6 hours.

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