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Bacon and Cranberry Bean Ragout

Chef John

"This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill."
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Ingredients

45 m servings 281 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
  2. Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
  3. Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 281 calories; 9.6 g fat; 34.4 g carbohydrates; 15.6 g protein; 14 mg cholesterol; 706 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 12 Ratings

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Most helpful positive review

Super tasty! I didn't have bacon, so I used ham, so no fat. I also put in some spicy peppers to add heat and green color/texture, instead of the pepper and chili paste. Even better after sitt...

Most helpful critical review

Maybe it's because I'm from Texas but these are weird. I didn't care for the combination of bacon, rosemary, and lemon. Next time will leave lemon out of the picture. The good news is I am now a...

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Super tasty! I didn't have bacon, so I used ham, so no fat. I also put in some spicy peppers to add heat and green color/texture, instead of the pepper and chili paste. Even better after sitt...

Maybe it's because I'm from Texas but these are weird. I didn't care for the combination of bacon, rosemary, and lemon. Next time will leave lemon out of the picture. The good news is I am now a...

This was freakin' delish! Thank you Chef John (can't wait to try your neck sauce, btw). Only things I added were some swiss chard that needed to be used up (added at the end when I took the li...

I used dried cranberry & pintos as my son mistakenly mixed them together in our bean jar. I doubled the beans but halved the spices over acid reflux. It smells heavenly on this chilly summer day.

I have made these many, many times and my whole family (kids included) love them! I omit the rosemary, but that's it.

Overall, I really enjoyed this dish. The lemon was a little strong, so next time I might dial the lemon back a bit. I also added some chard to amp the nutritional value, and liked it as well. ...

This was delicious!! I let it cook down a bit so that the sauce was thick and delicious... don't skimp on the fresh lemon juice and zest or the herbs... everyone completely cleaned their bowls!