YOUR HEALTHY PLATE: Cannellini Bean Ragout

I’m starting to think about something warm and a little sweet, with a special bit of pizzazz for the holidays coming up. If you pull out your crockpot and make this, you will be a very happy camper. Your tastebuds and belly will thank you. And me. Probably both of us. Make it soon. Then you’ll have time to make it again for Thanksgiving, or a potluck, or a holiday party.

2 cups dry white cannellini beans, inspected and rinsed
3 medium yellow onions, peeled and sliced thinly
1/4 cup olive oil
2 cloves of garlic, minced
1 1/2 t. rosemary, minced fine fine fine
4 cups vegetable stock
1 bay leaf
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper

Soak the beans in water for 6 hours or more. Overnight is good. Drain the beans and discard the water.

In a crock pot set to high heat, spread 2 tablespoons of olive oil around the bottom and add the onions. Allow to cook 20-30 minutes. Add the garlic and cook 10 minutes more.

Add the drained white beans, stock, rosemary and remaining olive oil to the crock pot. Cover, turn heat to low, and allow to cook for 6 hours until the beans are soft. Check after 3 hours and add a little more liquid if the top layer is beginning to dry out. Remove the bay leaf. With a light touch, mash the beans gently until about one-fourth split open. Add salt and pepper, then stir gently to coat the intact beans with the soft contents of the split ones. Serve hot, with a glass of chilled white wine if you’ve got one.

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