QUICK WHITE BEAN AND CELERY RAGOUT
Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they're stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.
Provided by Alexa Weibel
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you'd like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.
- Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.
WHITE BEANS WITH CELERY
This dish is inspired by a Greek recipe from Diane Kochilas's "The Glorious Foods of Greece" that calls for giant white beans and about three times as much olive oil. I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often). I love the textures here. The celery retains a little crunch, which contrasts nicely with the soft beans.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, main course, side dish
Time 2h20m
Yield Serves four
Number Of Ingredients 8
Steps:
- Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches. Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour. Do not let the beans boil hard or they'll fall apart before they're cooked through.
- Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic. Stir together for a minute, until the garlic is fragrant, and remove from the heat.
- Preheat the oven to 350 degrees. Drain the beans over a bowl. Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste. Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil. Cover the dish tightly with foil, and place in the oven. Bake one hour, or until the beans are soft and creamy.
- Uncover the beans, stir, and add salt and pepper to taste. Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper. Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 602 milligrams, Sugar 9 grams
CELERY WITH CREAMY WHITE BEANS
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.
- Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
- To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright).
POLENTA WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
- Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.
ROAST CHICKEN WITH WHITE BEAN AND MUSHROOM RAGOUT
Make and share this Roast Chicken With White Bean and Mushroom Ragout recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400°F In skillet over medium heat, heat 1/4 cup of oil. Season the chicken well, on both sides, w/ salt n' pepper and place in pan skin down. Brown evenly and turn over and sear flesh side. Place skillet in oven and cook chicken until done (about 12 to 14 minutes). Set aside and keep warm.
- For White Bean Ragout:
- Strain water from presoaked beans. In a medium pot, add beans, crushed garlic, 1 sprig of rosemary, 1 sprig of thyme, bay leaf and chicken broth. Bring to a boil, reduce to a simmer and cook until beans are almost tender, about 20 minutes. Add the onion, carrots and mushrooms and cook until veggies are tender, about 15 to 20 minutes. When veggies and beans are tender, remove from heat. Strain off cooking liquid and reserve it.
- To finish, take 4 cups of the liquid and place in small pot, whisk in 2 Tbsp of butter and season with salt n' pepper. Finely chop remaining 2 sprigs of rosemary and 2 sprigs of thyme, and add the chopped herbs to cooking liquid.
- In 4 large bowls add 1/2 cup of cooking liquid in each bowl. Place a small amount of the bean and mushroom mixture in the center of the bowl. Finally, place the chicken breast atop the white bean mixture.
Nutrition Facts : Calories 785.5, Fat 49.9, SaturatedFat 10.4, Cholesterol 108.1, Sodium 416.5, Carbohydrate 41.8, Fiber 8.8, Sugar 10.9, Protein 46.8
WHITE BEAN RAGOUT CROSTINI WITH RED ONION JAM
Recipe courtesy of Bon Appetit Executive Chef Mary Nolan
Provided by All-Clad
Time 1h40m
Yield Makes 5 dozen
Number Of Ingredients 20
Steps:
- Note: Beans do not need to be soaked. Rinse beans and place in an All-Clad 3.5 quart round oven. Cover with 8 cups water and add carrot, celery, shallot, garlic and 2 teaspoons salt. Bring to a simmer, cover, and continue to cook over very low heat until beans are soft, about 1 hour 20 minutes. Remove vegetables and bay leaf. Drain liquid from beans and return to pot. Mash with a potato masher until smooth, but still somewhat textured. Season with remaining 2 teaspoons salt, olive oil and lemon juice and mix well.
- In a large skillet, heat olive oil over medium heat. Add onions and salt and saute until soft and somewhat translucent, about 15 minutes. Add wine, brown sugar and balsamic vinegar and reduce heat to low. Continue to cook until liquid is almost completely gone, about 30 minutes longer. Stir in red wine vinegar and check seasoning, adding more vinegar if desired.
- Preheat oven to 350 degrees. Brush both sides of the bread slices with olive oil and arrange in a single layer on rimmed baking sheets. Bake until golden and crispy, about 15 minutes. As soon as the bread is cool enough to handle, rub one side with garlic clove to infuse with flavor. Top each crostini with about 1 tablespoon bean ragout and 1 1/2 teaspoons of onion jam. Top with mint chiffonade and drizzle with olive oil.
SAUSAGE, ESCAROLE AND WHITE BEAN RAGOUT
Flavorful sausage and bold escarole are filling additions to this French-accented stew from Dec 2006 "Cooking Light." Super easy to make. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor (I found spinach too bland and think escarole gives just the right punch). Serve with a crusty baguette or rolls.
Provided by kimberlynewport
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet with high sides over medium-high heat. Coat pan with cooking spray.
- If you prefer crumbled sausage, remove casings. Add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
- If you prefer sausage slices, cook whole sausages in a little water until almost firm. Slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
- Stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. Cover and cook 7 minutes.
- Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
- Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.
Nutrition Facts : Calories 373, Fat 8.7, SaturatedFat 3.4, Cholesterol 46.7, Sodium 840.4, Carbohydrate 45.4, Fiber 10.7, Sugar 5.5, Protein 26.5
VEGETABLE RAGOûT
Categories Soup/Stew Tomato Artichoke Green Bean Spinach Pea Bell Pepper Summer Self
Number Of Ingredients 13
Steps:
- Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.
WHITE BEAN AND MUSHROOM RAGOUT
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Carefully brush mushrooms with a mushroom brush or towel to remove dirt. Cut larger mushrooms in half or into 1/2-inch slices; keep smaller mushrooms whole.
- In a large skillet heat olive oil over medium heat. Add mushrooms, garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms are lightly browned. Add wine, beans and 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through. Adjust seasonings, and keep warm until ready to serve.
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