Recipes and Cooking Butter Bean Ragout Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 14, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 1 hrs Soak Time: 8 hrs Total Time: 1 hrs 30 mins Servings: 8 Yield: 5 3/4 cups Jump to Nutrition Facts Ingredients 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 ⅛ 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 Directions 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. In a 6 to 8-quart Dutch oven cover beans with fresh water; bring to boiling. Drain. Rinse beans once. 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.) 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. In a small bowl combine Parmesan, parsley, lemon peel, and crushed red pepper; sprinkle on beans. Top with Seasoned Bread Crumbs. Seasoned Bread Crumbs 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 Rate it Print Nutrition Facts (per serving) 367 Calories 16g Fat 38g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.