Summer White Bean Ragout

By angelahon

Summer White Bean Ragout

Ingredients

• 1/2 pound dried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya)
• 1/4 cup extra virgin olive oil
• 1-1/2 cups chopped yellow onions, from about one large or two small onions
• 3 large garlic cloves, minced
• 1 pint cherry or grape tomatoes, halved
• 1-1/2 cups low sodium chicken or vegetable broth
• 1-1/2 teaspoons tomato paste
• 1-1/2 teaspoons balsamic vinegar
• Salt and pepper
• 2 tablespoons fresh chopped basil
• 2 tablespoons fresh chopped mint

Preparation

Step 1

Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and 1/4 teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.