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Bacon and Cranberry Bean Ragout

Bacon and Cranberry Bean Ragout

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Chef John

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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Nutrition

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

Based on a 2,000 calorie diet

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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Reviews

Julie Fussell
0

Julie Fussell

9/10/2014

Super tasty! I didn't have bacon, so I used ham, so no fat. I also put in some spicy peppers to add heat and green color/texture, instead of the pepper and chili paste. Even better after sitting a couple days!

meridangola
0

meridangola

8/7/2014

This was freakin' delish! Thank you Chef John (can't wait to try your neck sauce, btw). Only things I added were some swiss chard that needed to be used up (added at the end when I took the lid off to finish cooking the beans), and a fistful of green beans from the garden (added with the cranberry beans)- so good, and my husband ate it all up- no leftovers. Thanks again- I was looking for a recipe to use the fresh cranberry beans and this did not fail- yum!

Marie Clarkson Hartgrove
0

Marie Clarkson Hartgrove

8/2/2014

I used dried cranberry & pintos as my son mistakenly mixed them together in our bean jar. I doubled the beans but halved the spices over acid reflux. It smells heavenly on this chilly summer day.

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