Monday, February 20, 2012

White Bean Ragout

Jacques Pepin is such a talented chef.
His dishes contain just a few ingredients
and are back-to-basics cooking.
That works for me!
We adapted this recipe and it was magnifique!

Jacque's Ragout of White Beans

1 lb.  white beans
1 1/2 t salt
1 T olive oil
1 1/2 C chopped onion
5 sliced garlic cloves
2 t minced thyme
2 T chopped parsley 

In a large pot, combine beans with 6 C cold water and salt. 
Bring to a boil and simmer gently partially covered.
After 1 hour, check beans for tenderness.

While beans are simmering, sautee onions
and garlic in olive oil
with thyme and parsley for 10 minutes.
Add onion mixture to beans and cook 10 minutes more.
To thicken, puree 1 C of beans with hand blender
or in a blender or food processor.
Add more salt to taste, if needed.
Makes 4-6 servings.

*Note-We had some cooked beans in the freezer,
which made this even quicker.
See our simple method here.
We added only 2 cloves of garlic
and omitted the parsley.

Merci, Jacques!