Butter Bean Ragout

By LRay

Makes: 8 servings Serving size: 3/4 cup Yield: 5 3/4 cups
Prep 30 mins Cook 1 hr Soak 8 hrs or overnight

Ingredients

• 1 1
• pounddried butter beans (about 2 1/2 cups)
• 8 8
• cloves garlic, peeled
• 4 4
• sprigsfresh thyme
• 1/2 1/2
• teaspoonwhole black peppercorns
• 1 1
• tablespoonvegetable oil
• 2 2
• large onions, peeled and split in half
• 12 12
• cupsreduced-sodium chicken broth
• 1/2 1/2
• cupcold unsalted butter, cubed
• 1/2 1/2
• cupfinely shredded Parmesan cheese
• 1/4 1/4
• cupchopped fresh flat-leaf Italian parsley
• 2 2
• teaspoonsfinely shredded lemon peel
• 1/8 1/8
• teaspooncrushed red pepper
• 1/2 1/2
• cupSeasoned Bread Crumbs
• Seasoned Bread Crumbs
• Ingredients2
• cups1-inch cubes artisan bread
• 1 1
• tablespoonolive oil
• 1 1
• teaspoonfinely shredded lemon peel
• 1 1
• teaspoonsnipped fresh thyme
• 1 1
• clove garlic, minced

Details

Servings 8
Preparation time 30mins
Cooking time 90mins
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.


Seasoned Bread Crumbs





Directions
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,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 2,
fiber (g) 14,
sugar (g) 3,
pro. (g) 20,
vit. A (IU) 534,
vit. C (mg) 6,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 4,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 222,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 1087,
Potassium (mg) 999,
calcium (mg) 182,
iron (mg) 4,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts (Seasoned Bread Crumbs) Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet