BEAN RAGU RECIPE RECIPES

TUSCAN WHITE BEAN RAGOUT RECIPE - FOOD.COM

Tuscan White Bean Ragout Recipe - Food.com image

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 13

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)

Steps:

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.
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.
Serve warm, drizzled with extra virgin olive oil.
Note:.
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.

Nutrition Facts : Calories 1081.1, FatContent 111.4, SaturatedFatContent 18.3, CholesterolContent 15.2, SodiumContent 24.6, CarbohydrateContent 19.4, FiberContent 7.1, SugarContent 2.6, ProteinContent 6.4

BEAN AND KALE RAGU RECIPE | ALLRECIPES

Bean and Kale Ragu Recipe | Allrecipes image

Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.

Provided by Stefanie N

Categories Side Dish Beans and Peas

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1?½ cups water
2 bay leaves
¼ teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste

Steps:

Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

Nutrition Facts : Calories 206.5 calories, CarbohydrateContent 31.9 g, FatContent 5.7 g, FiberContent 7.9 g, ProteinContent 8.7 g, SaturatedFatContent 0.7 g, SodiumContent 592.2 mg, SugarContent 0.9 g

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