Thursday, August 25, 2016

Chef John's Cranberry Bean Ragout


  • Servings: 4
  • 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
  • 1/4 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


    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins

  • 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.

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