Bacon and Cranberry Bean Ragout: A Hearty and Flavorful Delight
Looking for a comforting and flavorful meal that’s perfect for a chilly evening or a casual gathering? Look no further than this Bacon and Cranberry Bean Ragout. This recipe combines the smoky richness of bacon with the creamy texture of cranberry beans, simmered in a savory broth with aromatic vegetables and herbs. It’s a dish that’s both satisfying and surprisingly easy to make. This ragout can be served on its own, as a side dish, or spooned over crusty bread, polenta, or even pasta. It’s incredibly versatile and will quickly become a family favorite.
## What are Cranberry Beans?
Before we dive into the recipe, let’s talk about cranberry beans. Also known as borlotti beans, these beautiful beans are characterized by their creamy white color with speckled red markings. When cooked, they lose their vibrant color and become a more uniform beige, but their flavor remains wonderfully nutty and sweet. Cranberry beans are a great source of protein, fiber, and essential nutrients, making them a healthy and delicious addition to your diet. You can find them fresh in the late summer and early fall, or dried year-round. If you’re using dried beans, remember to soak them overnight before cooking to reduce their cooking time and improve their digestibility.
## Why This Recipe Works
This Bacon and Cranberry Bean Ragout is a winner for several reasons:
* **Flavorful Foundation:** The bacon provides a smoky, savory base that infuses the entire dish with its deliciousness. The rendered bacon fat is used to sauté the vegetables, adding even more depth of flavor.
* **Creamy Texture:** Cranberry beans, when cooked properly, become incredibly creamy and tender, creating a luxurious texture that’s a delight to eat.
* **Aromatic Vegetables and Herbs:** The combination of onions, carrots, celery, garlic, and herbs like thyme and rosemary creates a complex and aromatic flavor profile that elevates the dish.
* **Versatile Serving Options:** This ragout can be served in so many ways! Enjoy it as a hearty vegetarian main course (simply omit the bacon), a flavorful side dish, or a topping for various starches.
* **Make-Ahead Friendly:** The ragout actually tastes better the next day, as the flavors have time to meld and deepen. This makes it a great option for meal prepping or entertaining.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to create this delectable Bacon and Cranberry Bean Ragout:
* **Bacon:** 8 ounces, thick-cut bacon, diced
* **Cranberry Beans:** 1 pound, dried cranberry beans (or 4 cups cooked cranberry beans)
* **Onion:** 1 large, yellow onion, diced
* **Carrots:** 2 medium, carrots, diced
* **Celery:** 2 stalks, celery, diced
* **Garlic:** 4 cloves, garlic, minced
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Chicken Broth:** 6 cups (or vegetable broth for a vegetarian option)
* **Dry White Wine:** 1/2 cup (optional, but adds a nice depth of flavor)
* **Tomato Paste:** 2 tablespoons
* **Bay Leaf:** 1
* **Salt and Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish
* **Olive Oil:** 1 tablespoon (if needed)
## Step-by-Step Instructions
Follow these detailed instructions to make the perfect Bacon and Cranberry Bean Ragout:
**Step 1: Soak the Beans (if using dried beans)**
If you’re using dried cranberry beans, you’ll need to soak them overnight. This will help them cook more evenly and reduce their cooking time. Place the beans in a large bowl and cover them with plenty of cold water. Let them soak for at least 8 hours, or preferably overnight. Drain and rinse the soaked beans before cooking.
**Step 2: Cook the Bacon**
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy and golden brown. Remove the bacon from the pot with a slotted spoon and set it aside. Leave the rendered bacon fat in the pot.
**Step 3: Sauté the Vegetables**
Add the diced onion, carrots, and celery to the pot with the bacon fat. If there isn’t enough bacon fat to coat the vegetables, add a tablespoon of olive oil. Cook the vegetables over medium heat, stirring occasionally, until they are softened and lightly browned, about 8-10 minutes.
**Step 4: Add Garlic and Herbs**
Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
**Step 5: Deglaze the Pot (Optional)**
If you’re using white wine, pour it into the pot and scrape up any browned bits from the bottom. This will add a lot of flavor to the ragout. Let the wine simmer for a minute or two until it has reduced slightly.
**Step 6: Add Beans, Broth, Tomato Paste, and Bay Leaf**
Add the drained and rinsed cranberry beans (or cooked beans), chicken broth (or vegetable broth), tomato paste, and bay leaf to the pot. Stir to combine.
**Step 7: Simmer the Ragout**
Bring the ragout to a simmer, then reduce the heat to low, cover the pot, and simmer for 1-1.5 hours, or until the beans are tender and creamy. If you’re using cooked beans, you may only need to simmer for 30-45 minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pot. If the ragout becomes too thick, add a little more broth.
**Step 8: Season and Finish**
Once the beans are tender, remove the bay leaf from the pot. Season the ragout with salt and pepper to taste. Stir in the cooked bacon.
**Step 9: Serve and Garnish**
Serve the Bacon and Cranberry Bean Ragout hot, garnished with fresh parsley. It’s delicious on its own, or served over crusty bread, polenta, pasta, or rice.
## Tips and Variations
Here are some tips and variations to help you customize this recipe to your liking:
* **Use different beans:** If you can’t find cranberry beans, you can substitute them with other beans like cannellini beans, Great Northern beans, or pinto beans.
* **Add vegetables:** Feel free to add other vegetables to the ragout, such as chopped bell peppers, zucchini, or mushrooms.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.
* **Add sausage:** For an even heartier ragout, add some Italian sausage or chorizo along with the bacon.
* **Make it vegetarian:** Omit the bacon and use vegetable broth for a delicious vegetarian version.
* **Use a slow cooker:** This ragout can also be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
* **Freezing:** This ragout freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
## Serving Suggestions
Here are some delicious ways to serve this Bacon and Cranberry Bean Ragout:
* **Over Crusty Bread:** Spoon the ragout over slices of toasted crusty bread for a simple and satisfying meal.
* **With Polenta:** Serve the ragout over creamy polenta for a comforting and flavorful combination.
* **Over Pasta:** Toss the ragout with your favorite pasta shape, such as penne, rigatoni, or farfalle.
* **With Rice:** Serve the ragout over a bed of fluffy rice.
* **As a Side Dish:** Serve the ragout as a side dish with grilled chicken, pork, or fish.
* **In Soup:** Add broth to make it a soup.
## Nutritional Information (estimated)
*Serving Size: 1 cup*
* Calories: Approximately 350-450 (depending on ingredients and serving size)
* Protein: 20-25g
* Fat: 15-25g
* Carbohydrates: 30-40g
* Fiber: 10-15g
*Note: This is an estimate, and the actual nutritional information may vary.*
## Conclusion
This Bacon and Cranberry Bean Ragout is a delicious and versatile dish that’s perfect for any occasion. With its rich flavors, creamy texture, and easy preparation, it’s sure to become a staple in your kitchen. So, gather your ingredients, follow the steps, and enjoy this hearty and flavorful delight!
Enjoy your cooking adventure!