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.

Enjoy!

*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!

 

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