Butter Bean Ragout

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4.5 by 9 people

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Makes: 5 3/4 cups
  • Prep: 30 mins
  • Cook: 1 hr
  • Soak: 8 hrs or overnight

Butter Bean Ragout

Directions

  1. In a large bowl add beans and enough water to cover by 3 inches. Soak at room temperature at least 8 hours or overnight. Drain.
  2. In a 6 to 8-quart Dutch oven cover beans with fresh water; bring to boiling. Drain. Rinse beans once.
  3. Wrap garlic, thyme, and peppercorns in cheesecloth. Tie with 100-percent-cotton kitchen string; set aside. In the Dutch oven heat the oil over medium heat. Cook onions, cut-side down, 5 minutes or until golden. Add chicken broth, cheesecloth packet, and the rinsed beans. Bring to boiling; reduce heat. Simmer until beans are fully tender but still hold shape, stirring occasionally, about 1 hour. Add broth as needed to cover beans. Drain, reserving 1 1/2 cups cooking liquid. Discard cheesecloth packet and onions. (The beans can be prepared to this point up to two days in advance.)
  4. In a Dutch oven cook drained beans and 1/2 cup reserved cooking liquid over medium heat. Add butter, one cube at a time. Add 1/2 to 1 cup more cooking liquid until consistency. Cook and stir until butter is incorporated. Season with salt and pepper.
  5. In a small bowl combine Parmesan, parsley, lemon peel, and crushed red pepper; sprinkle on beans. Top with Seasoned Bread Crumbs.

Seasoned Bread Crumbs

Directions

  1. Preheat oven to 425 degrees F. In a medium bowl toss bread cubes with oil to coat. Spread on a 15x10x1-inch baking pan. Bake, uncovered, 8 to 10 minutes or until golden brown. In a food processor combine toasted bread cubes, lemon peel, thyme, and garlic. Cover and process until coarse crumbs form. Makes 1 cup
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Nutrition Facts (Butter Bean Ragout)

  • Per serving:
  • 367 kcal ,
  • 16 g fat
  • (9 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 34 mg chol. ,
  • 1087 mg sodium ,
  • 38 g carb. ,
  • 14 g fiber ,
  • 3 g sugar ,
  • 20 g pro.

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