Chef John's Cranberry Bean Ragout Recipe

Try this amazing recipe for Chef John's Cranberry Bean Ragout. This hearty and flavorful dish features tender cranberry beans cooked in a rich tomato and herb sauce. It's perfect for a comforting weeknight meal or a special occasion. With simple ingredients and easy instructions, you can recreate this restaurant-worthy dish at home. Serve it over rice or with crusty bread for a complete and satisfying meal. Get ready to impress your family and friends with this delicious recipe!

Ingredients

• 2 cups dried cranberry beans
• 6 cups water
• 2 tablespoons olive oil
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 cup crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Directions

1. Place the dried cranberry beans in a large bowl and cover with water. Let soak overnight.
2. Drain and rinse the soaked beans. Set aside.
3. In a large pot, heat olive oil over medium heat.
4. Add the diced onion, minced garlic, diced carrot, and diced celery. Cook until vegetables are soft and fragrant, about 5 minutes.
5. Add the soaked cranberry beans, crushed tomatoes, vegetable broth, dried thyme, dried oregano, bay leaf, salt, and black pepper to the pot. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour, or until the beans are tender and the sauce has thickened.
7. Remove the bay leaf and discard.
8. Taste and adjust seasoning if needed.
9. Serve the cranberry bean ragout hot, garnished with chopped fresh parsley.

Interesting Facts