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Chef John's Cranberry Bean Ragout

Rated as 4 out of 5 Stars

"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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1 h 5 m servings 278
Original recipe yields 4 servings


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  1. Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds.
  2. 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.
  3. 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.
  4. Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.


  • Cook's Note:
  • You may substitute vegetable stock for chicken stock if you prefer.

Nutrition Facts

Per Serving: 278 calories; 8.1 41.7 13.1 < 1 182 Full nutrition

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Read all reviews 2
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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 ...

Cooking time inadequate. Should have been covered while cooking. Came out so so.