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My review
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 273 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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: 273 calories; 9.4 g fat; 33.9 g carbohydrates; 15.1 g protein; 11 mg cholesterol; 226 mg sodium. Full nutrition
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Reviews
Read all reviews 712 Ratings
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Most helpful positive review
9/10/2014
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
5/31/2015
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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9/10/2014
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...
5/31/2015
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...
8/7/2014
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...
8/2/2014
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.
9/1/2017
I have made these many, many times and my whole family (kids included) love them! I omit the rosemary, but that's it.
1/10/2017
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. ...
9/11/2016
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!