Best 2 Chef Johns Cranberry Bean Ragout Recipes

**Culinary Journey with Chef John's Medley of Bean Ragouts: A Symphony of Flavors and Textures**

Chef John's culinary artistry shines in his collection of tantalizing bean ragout recipes, a symphony of flavors and textures that will delight your taste buds. From the rustic elegance of Three Bean Ragout, a hearty blend of kidney, cannellini, and Great Northern beans simmered in a rich tomato sauce, to the comforting warmth of Cranberry Bean Ragout, where sweet cranberries dance harmoniously with earthy beans and smoky bacon, Chef John's creations promise a culinary journey like no other. Indulge in the Mediterranean flair of Garlicky White Bean Ragout, where tender white beans bask in a flavorful broth infused with garlic, rosemary, and sun-dried tomatoes.

Embrace the vibrant flavors of Moroccan Spiced Chickpea Ragout, where chickpeas take center stage, enveloped in a fragrant blend of Moroccan spices and aromatic vegetables. And for a taste of rustic simplicity, try Chef John's Country-Style Pinto Bean Ragout, a hearty and satisfying dish featuring tender pinto beans braised in a savory broth with bacon, onion, and bell peppers. Each recipe is a testament to Chef John's culinary expertise, offering a unique and delectable exploration of bean-based dishes.

**Keywords:**

- Three Bean Ragout
- Cranberry Bean Ragout
- Garlicky White Bean Ragout
- Moroccan Spiced Chickpea Ragout
- Country-Style Pinto Bean Ragout
- Bean ragout
- Vegetarian ragout
- One-pot meal
- Easy ragout
- Comfort food

Let's cook with our recipes!

BACON AND CRANBERRY BEAN RAGOUT

Bacon and Cranberry Bean Ragout image

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.

Provided by Chef John

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
4 slices bacon, coarsely chopped
1 teaspoon bacon drippings
¼ cup minced shallots
salt to taste
4 cloves garlic, crushed
1 cup shelled cranberry beans
2 cups chicken broth, or as needed
ground black pepper to taste
2 teaspoons chopped fresh rosemary
2 teaspoons lemon zest
2 tablespoons lemon juice
1 pinch cayenne pepper, or to taste
2 teaspoons extra-virgin olive oil
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)

Steps:

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.
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.
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.

Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 11.1 mg, Fat 9.4 g, Fiber 12.5 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 226.1 mg, Sugar 0.8 g

CHEF JOHN'S CRANBERRY BEAN RAGOUT

Chef John's Cranberry Bean Ragout image

Inspired by Chef John's favorite Spanish restaurant in San Francisco, Ramblas, this side dish features big, meaty beans stewed with corn, citrus, and currants.

Provided by Chef John

Categories Side Dishes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 cloves garlic, sliced
1 cup chicken stock, or as needed
1 cup shelled cranberry beans
1 cup freshly shucked corn kernels
¼ cup diced ripe tomato
2 tablespoons dried currants
1 tablespoon fresh lemon zest, plus more for garnish
salt and ground black pepper to taste
2 tablespoons chopped fresh oregano, divided

Steps:

Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds.
Pour 1/2 cup chicken stock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir. Sprinkle 1 pinch oregano over the beans mixture.
Bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes.
Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.7 g, Cholesterol 0.2 mg, Fat 8.1 g, Fiber 13.7 g, Protein 13.1 g, SaturatedFat 1.2 g, Sodium 181.6 mg, Sugar 4.8 g

Tips for Making Chef John's Cranberry Bean Ragout:

Soak the beans overnight: This will help to soften them and reduce the cooking time.
Use a variety of vegetables: This will add flavor and color to the dish. Some good options include carrots, celery, onions, garlic, and bell peppers.
Use a good quality canned tomato sauce: This will make a big difference in the flavor of the dish.
Add some fresh herbs: This will help to brighten up the flavors. Some good options include thyme, rosemary, and oregano.
Cook the ragout slowly: This will allow the flavors to develop and meld together.
Garnish the ragout with fresh parsley: This will add a pop of color and freshness.

Conclusion:

Chef John's Cranberry Bean Ragout is a delicious and hearty dish that is perfect for a cold winter night. It's easy to make and packed with flavor. So next time you're looking for a comforting and satisfying meal, give this recipe a try!