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Ragout of White Beans

Food Network Canada
YIELDS
4 servings
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Ingredients

2
cup white beans, soaked, in cold water overnight
1
stalk celery, quartered
1
onion, quartered
1
Tbsp olive oil
1
Tbsp duck fat
¼
cup small diced carrot
¼
cup small diced celery
¼
cup small onion, diced
1
cup lamb stock
20
cherry tomato, cut in half
1
Tbsp freshly chopped thyme
1
Tbsp freshly chopped parsley
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Directions

Step 1

In a large saucepan, cover white beans with cold water.
Add quartered celery and onion.
Place saucepan over medium heat and bring to a simmer.
Cook until beans are tender.

Step 2

Remove from heat, season water with salt and allow to steep for 20 minutes.
In a saucepan over medium heat, add duck fat or olive oil.

Step 3

Sweat small-diced carrot, celery and onion until soft.
Add white beans and lamb stock.

Step 4

Cook until stock has reduced and coated beans.
Add halved tomatoes to warm thoroughly.

Step 5

Remove from heat and stir in freshly chopped herbs.
Adjust seasoning and serve.

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