Butter Bean Ragout

By AliceV

Ingredients

• 1 pound dried butter beans (about 2 1/2 cups)
• 8 cloves garlic, peeled
• 4 sprigs fresh thyme
• 1/2 teaspoon whole black peppercorns
• 1 tablespoon vegetable oil
• 2 large onions, peeled and split in half
• 12 cups reduced-sodium chicken broth
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup finely shredded Parmesan cheese
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 2 teaspoons finely shredded lemon peel
• 1/8 teaspoon crushed red pepper
• 1/2 cup Seasoned Bread Crumbs

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

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.

2 cups 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. Preheat oven to 425 degrees 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 (Butter Bean Ragout)
Servings Per Recipe 8, cal. (kcal) 367, Fat, total (g) 16, chol. (mg) 34, sat. fat (g) 9, carb. (g) 38.