Chef John's Cranberry Bean Ragout
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (sliced)1 cup
Tomato (diced ripe)2 tbsps
Currants (dried)1
Salt2 tbsps
Oregano (chopped fresh, divided)Directions:
1
Heat oil in a skillet over medium heat
2
Cook garlic slices in hot oil until lightly toasted, about 30 seconds
3
Pour 1/2 cup chicken stock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir
4
Sprinkle 1 pinch oregano over the beans mixture
5
Bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes
6
Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest