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My review
Chef John's Cranberry Bean Ragout
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 278 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note:
- You may substitute vegetable stock for chicken stock if you prefer.
Nutrition Facts
Per Serving: 278 calories; 8.1 g fat; 41.7 g carbohydrates; 13.1 g protein; < 1 mg cholesterol; 182 mg sodium. Full nutrition
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Newest
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 ...