s WHITE BEAN RAGOUT WITH TOAST ****
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s WHITE BEAN RAGOUT WITH TOAST ****
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Ingredients
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Instructions *** 1-29-18 very good for a meatless monday even though i had to look up soffritto, it makes a double batch of that base so we will have it again in a couple of weeks... *** 4 to 6 Servings Prep Time: 45 min Total Time: 45 min INGREDIENTS 3 medium onions, chopped 1 red bell pepper, chopped 1/2 cup extra-virgin olive oil plus more Kosher salt, freshly ground pepper 4 garlic cloves, 3 finely grated, 1 halved 2 teaspoons tomato paste 4–6 1-inch-thick slices grilled or toasted ciabatta 8–10 tablespoons finely grated Parmesan, divided 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained 4 cups vegetable broth, divided 1 cup cherry tomatoes, halved 2 tablespoons chopped flat-leaf parsley RECIPE PREPARATION Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well. Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months. Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside. Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper. Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired. Recipe by The Bon Appétit Test Kitchen, Photos by Romulo Yanes Nutritional Content HIDE NUTRITIONAL CONTENT5 servings, 1 serving contains: Calories (kcal) 340 Fat (g) 13 Saturated Fat (g) 3.5 Cholesterol (mg) 15 Carbohydrates (g) 39 Dietary Fiber (g) 8 Total Sugars (g) 4 Protein (g) 15 Sodium (mg) 500 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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