Herbed Bean Ragout
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 6 ounces fresh French haricots vert, trimmed and halved crosswise
- 1 1⁄4 cups shelled frozen edamame, not thawed
- 2⁄3 cup finely chopped onion
- 2 garlic cloves, minced
- 1 turkish bay leaf
- 6 inches rosemary sprigs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium carrot, cut into 1/8 inch dice
- 1 medium celery rib, cut into 1/8 inch dice
- 1 (16 ounce) can small white beans, rinsed and drained
- 1 1⁄2 cups chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons flat leaf parsley, finely chopped
directions
- Cook haricots verts in a a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water. Drain when cool.
- Add edamame to the boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water.
- Cook onion, garlic, bay leaf, rosemary, salt and pepper in olive oil in a 2 to 4 quart saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring until softened, about 3 minutes more.
- Add white beans and chicken stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, about 2 to 3 minutes. Add butter and parsley and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.