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Bacon and Cranberry Bean Ragout
Bacon and Cranberry Bean Ragout
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent slow-cooked cranberry beans with bacon, lemon, rosemary, and garlic for a rich and flavorful side.
Ingredients:
  • salt to taste
  • 1 teaspoon olive oil
  • 4 slices bacon, coarsely chopped
  • 1 teaspoon bacon drippings
  • 0.25 cup minced shallots
  • 4 cloves garlic, crushed
  • 1 cup shelled cranberry beans
  • 2 cups chicken broth, or as needed
  • ground black pepper to taste
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 pinch cayenne pepper, or to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon hot chile paste (such as sambal oelek)
  • 1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)
Instructions:
  • In a large skillet over medium heat, cook and stir olive oil and bacon until the bacon is fully cooked and begins to crisp, about 8-10 minutes. Remove excess grease, leaving a teaspoon in the pan.
  • Combine shallots and salt with crispy bacon; sauté over medium heat for 2 to 3 minutes. Introduce garlic and sauté for 1 minute. Add beans, chicken broth, and black pepper. Bring to a boil, then simmer covered on low heat for 20 to 25 minutes until beans plump up.
  • Finish cooking bean and bacon mixture until sauce thickens and beans are soft, about 5 to 10 more minutes. Stir in rosemary, lemon zest, lemon juice, and cayenne pepper. Season to taste with salt and black pepper. Remove from heat, then mix in extra-virgin olive oil, hot chile paste, and fresh herbs.

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