Recipe by 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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bacon, coarsely chopped
salt to taste
shelled cranberry beans
chicken broth, or as needed
ground black pepper to taste
chopped fresh rosemary
cayenne pepper, or to taste
extra-virgin olive oil
hot chile paste (such as sambal oelek)
chopped fresh herbs (Italian parsley, chervil, or oregano)
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 sitting a couple days!
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 huge fan of theseed meaty cranberry beans.
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 lid off to finish cooking the beans), and a fistful of green beans from the garden (added with the cranberry beans)- so good, and my husband ate it all up- no leftovers. Thanks again- I was looking for a recipe to use the fresh cranberry beans and this did not fail- yum!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon and Cranberry Bean Ragout
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 281
** Calories from Fat: 86
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