Herbed Bean Ragoût Recipes

Steps:

• Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes. Add the carrots, celery, garlic, bay leaf and onions. Partially cover and cook to soften the vegetables, 10 minutes. Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes. Season the sauce with salt and pepper.
• Cool and store for a make-ahead meal. Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick.
• To serve, heat a pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce. Drain the pasta and combine with bean ragu. Serve in shallow bowls with a drizzle of olive oil and top with grated cheese.
• Bring a few inches of water to a boil. Cut an "X" into the bottom of the tomatoes with a sharp pairing knife. Once the water comes to a boil, simmer the tomatoes for 1 minute. Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife.

Steps:

• In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

Steps:

• In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
• Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Discard the water from the soaked beans.
• In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside.
• In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent.
• In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve.
• Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve.
• Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin.
• Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt.
• Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately.

Steps:

• Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
• Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
• Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
• Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and remaining 1/2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

Steps:

• Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.
• Add edamame to boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water. If using edamame in pods, shell them and discard pods.
• Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
• Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley, and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.