WHITE BEAN RAGOUT WITH TOAST
Provided by Bon Appétit Test Kitchen
Categories Bean Tomato Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Spring Summer Healthy Low Cholesterol Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1 cup); add to bowl and mix well.
- Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
- Meanwhile, preheat oven to 375°F. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
- Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper.
- Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Drizzle with oil, if desired.
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malik abdulhafeez
[email protected]This recipe sounds amazing. I can't wait to try it!
Muhammadnawaz Awan
[email protected]I'm going to try making this ragout this weekend. It looks delicious!
Kc Dailey
[email protected]This recipe is a bit time-consuming, but it's worth it. The ragout is so delicious!
Uzochukwu Okonnaji
[email protected]The instructions were a little unclear, but I figured it out. The ragout turned out great in the end.
Naran tuya Erdenezaya
[email protected]This ragout is a little bland for my taste. I would add some more spices next time.
Michelle Robinson
[email protected]I'm not a big fan of white beans, but I really enjoyed this recipe. The flavors were great.
Chidinma Mirian
[email protected]This ragout is so hearty and filling. It's perfect for a cold winter day.
brooklyn plays
[email protected]I love the addition of the herbs in this recipe. They really add a lot of flavor.
Jegathis
[email protected]This recipe is a keeper. I'll definitely be making it again.
Nature Beauty
[email protected]I made this ragout for a potluck and it was a huge success. Everyone loved it!
Natalie mastrantoni
[email protected]This ragout is a great way to use up leftover white beans. It's also a very affordable meal to make.
Hasnain Abbasi
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out delicious. I love the combination of white beans, vegetables, and herbs.
Malik Ahsan Malik
[email protected]This white bean ragout was a hit! The flavors were so well-balanced and the beans were cooked perfectly. I served it over toast and it was the perfect comfort food for a cold night.