Chef John's Cranberry Bean Ragout recipe
All Recipes Side Dish
Ingredients
- 2 tablespoons olive oil 2 cloves garlic, sliced 1 cup chicken stock, or as needed 1 cup shelled cranberry beans 1 cup freshly shucked corn kernels ¼ cup diced ripe tomato 2 tablespoons dried currants 1 tablespoon fresh lemon zest, plus more for garnish salt and ground black pepper to taste 2 tablespoons chopped fresh oregano, divided
Nutrition Info
- 278.4 caloriescarbohydrate: 41.7 gcholesterol: 0.2 mgfat: 8.1 gfiber: 13.7 gprotein: 13.1 gsaturatedFat: 1.2 gservingSize: -sodium: 181.6 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Cranberry Bean Ragout
Directions
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Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds.
Pour 1/2 cup chicken stock over the garlic, add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir. Sprinkle 1 pinch oregano over the beans mixture.
Bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes.
Stir remaining oregano into the beans mixture, transfer to a plate and garnish with lemon zest.