White Bean Ragout
Prep Time
Serves
Cooking Mode
1 ½ dried white beans, soaked in cold water overnight, drained and rinsed
6 smoked bacon, cut into thin strips
½ diced celery
½ diced carrot
½ diced onion
2 garlic, minced
1 fresh thyme leaves
2 fresh sage leaves, chopped
1 bay leaf
2 vegetable broth, chicken broth or water
1 Alfredo Sauce
¼ parsley leaves, chopped
0 Sea salt and white pepper to taste
1 ½ dried white beans, soaked in cold water overnight, drained and rinsed
6 smoked bacon, cut into thin strips
½ diced celery
½ diced carrot
½ diced onion
2 garlic, minced
1 fresh thyme leaves
2 fresh sage leaves, chopped
1 bay leaf
2 vegetable broth, chicken broth or water
1 Alfredo Sauce
¼ parsley leaves, chopped
0 Sea salt and white pepper to taste
Directions
1Place the beans in a medium sized pot, cover with water and bring to a simmer, cooking until tender about 40 minutes.
2In a sauce pan over medium heat; sauté the bacon until rendered and golden brown. Add the celery, carrot and onion, sweating for 2-3 minutes, before stirring in the garlic, thyme, sage and bay leaf, cooking until fragrant, about 30 seconds.
3Deglaze with the vegetable broth, lightly season with sea salt and white pepper, and then bring to a simmer, cooking until the vegetables are barely tender.
4Stir in the Alfredo sauce and let simmer before adding the drained cooked beans. Taste and adjust the seasoning if needed, then finish with the chopped parsley and serve.
Tips
1
Lorsque vous faites cuire « en papillote », assurez-vous que tous les légumes sont de la même taille, afin qu’ils prennent le même temps à cuire!
Disclaimer
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Personal Note
Personal Note
