- 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)
- 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.
04/04/2018
recipepes.com
Bacon and Cranberry Bean Ragout, recipe
PT15M
PT1H
5
455 calories
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