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My review
Chef John's Cranberry Bean Ragout
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Chef John
"Inspired by Chef John's favorite Spanish restaurant in San Francisco, Ramblas, this side dish features big, meaty beans stewed with corn, citrus, and currants."
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Ingredients
1 h 5 m servings 278Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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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Footnotes
- Cook's Note:
- You may substitute vegetable stock for chicken stock if you prefer.
Nutrition Facts
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Reviews
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11/11/2017
Delicious. And very easy to make, just takes a bit of time to cook. I made a few changes.... Being a vegan I swapped the stock to low sodium vegetable stock, and when there was about 20 minutes ...
10/5/2015
Cooking time inadequate. Should have been covered while cooking. Came out so so.