Bacon and Cranberry Bean Ragout Popular Recipes

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Bacon and Cranberry Bean Ragout

"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."

Ingredients :

  • 1 teaspoon olive oil
  • 4 slices bacon, coarsely chopped
  • 1 teaspoon bacon drippings
  • 1/4 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)

Instructions :

Prep : 15M Cook : 4M Ready in : 45M
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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