• 10 Ratings

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.

Source: Better Homes and Gardens
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Butter Bean Ragout

Ingredients

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Directions

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  • 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.

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  • In a 6 to 8-quart Dutch oven cover beans with fresh water; bring to boiling. Drain. Rinse beans once.

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  • 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.)

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  • 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.

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  • In a small bowl combine Parmesan, parsley, lemon peel, and crushed red pepper; sprinkle on beans. Top with Seasoned Bread Crumbs.

Nutrition Facts (Butter Bean Ragout)

367 calories; 16 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 34 mg cholesterol; 1087 mg sodium. 999 mg potassium; 38 g carbohydrates; 14 g fiber; 3 g sugar; 20 g protein; 0 g trans fatty acid; 534 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 222 mcg folate; 0 mcg vitamin b12; 182 mg calcium; 4 mg iron;

Seasoned Bread Crumbs

Ingredients

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Directions

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  • 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

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Reviews

10 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0