Butter Bean Ragout

Uber-creamy and topped with crunchy bread crumbs, this white bean ragout is a hearty and satisfying side dish that pairs well with any roast or grilled meat. Butter Bean Ragout is also elegant enough to serve as part of a holiday dinner spread.

Butter Bean Ragout
Prep Time:
30 mins
Cook Time:
1 hrs
Soak Time:
8 hrs
Total Time:
1 hrs 30 mins
5 3/4 cups


  • 1 pound dried butter beans (about 2 1/2 cups)

  • 8 cloves garlic, peeled

  • 4 sprigs fresh thyme

  • ½ teaspoon whole black peppercorns

  • 1 tablespoon vegetable oil

  • 2 large onions, peeled and split in half

  • 12 cup reduced-sodium chicken broth

  • ½ cup cold unsalted butter, cubed

  • ½ cup finely shredded Parmesan cheese

  • ¼ cup chopped fresh flat-leaf Italian parsley

  • 2 teaspoon finely shredded lemon peel

  • teaspoon crushed red pepper

  • ½ cup Seasoned Bread Crumbs

Seasoned Bread Crumbs

  • 2 cup 1-inch cubes artisan bread

  • 1 tablespoon olive oil

  • 1 teaspoon finely shredded lemon peel

  • 1 teaspoon snipped fresh thyme

  • 1 clove garlic, minced


  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

  1. Preheat oven to 425°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

Nutrition Facts (per serving)

367 Calories
16g Fat
38g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 367
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 34mg 11%
Sodium 1087mg 47%
Total Carbohydrate 38g 14%
Total Sugars 3g
Protein 20g
Vitamin C 6.5mg 32%
Calcium 181.7mg 14%
Iron 4.3mg 24%
Potassium 999mg 21%
Folate, total 221.8mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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