Bean Ragout

Name: Bean Ragout
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 4 cups white beans or gigante bean; 6 ounces extra-virgin olive oil; 4 ounces garlic, sliced; 4 ounces shallots, sliced; 10 ounces chicken stock; 4 tablespoons butter; 2 lemons, zested; 3 ounces Italian parsley leaves, chopped; Kosher salt and freshly ground black pepper; 1 1/2 quarts apple cider (recommended Knudsen's)

Recipe courtesy of Andrea Curto-Randazzo

Show: Food Network Challenge

Episode: Challenge: Italian Family Feast

Bean Ragout

0 Reviews

Level: Easy

Yield: 4 to 6 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

510

Total Fat

37

Saturated Fat

9

Carbohydrates

43

Dietary Fiber

3

Sugar

27

Protein

4

Cholesterol

22

Sodium

946

Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

510

Total Fat

37

Saturated Fat

9

Carbohydrates

43

Dietary Fiber

3

Sugar

27

Protein

4

Cholesterol

22

Sodium

946

Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr

Ingredients

4 cups white beans or gigante bean

6 ounces extra-virgin olive oil

4 ounces garlic, sliced

4 ounces shallots, sliced

10 ounces chicken stock

4 tablespoons butter

2 lemons, zested

3 ounces Italian parsley leaves, chopped

Kosher salt and freshly ground black pepper

1 1/2 quarts apple cider (recommended Knudsen's)

Directions

In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.