Bacon and Cranberry Bean Ragout

0 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Chef John
Recipe by  Chef John

“This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
  2. Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
  3. Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

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