Bacon and Cranberry Bean Ragout

Bacon and Cranberry Bean Ragout

Chef John

"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."
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45 m servings 281 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 5
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Super tasty! I didn't have bacon, so I used ham, so no fat. I also put in some spicy peppers to add heat and green color/texture, instead of the pepper and chili paste. Even better after sitt...

Maybe it's because I'm from Texas but these are weird. I didn't care for the combination of bacon, rosemary, and lemon. Next time will leave lemon out of the picture. The good news is I am now a...

This was freakin' delish! Thank you Chef John (can't wait to try your neck sauce, btw). Only things I added were some swiss chard that needed to be used up (added at the end when I took the li...

I used dried cranberry & pintos as my son mistakenly mixed them together in our bean jar. I doubled the beans but halved the spices over acid reflux. It smells heavenly on this chilly summer day.

This was delicious!! I let it cook down a bit so that the sauce was thick and delicious... don't skimp on the fresh lemon juice and zest or the herbs... everyone completely cleaned their bowls!

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