Jacques's Ragout Of White Beans
Enjoy a comforting and hearty dish with these flavorful White Bean Pancetta. The beans are simmered to tender perfection and then combined with a savory mixture of pancetta, onions, and garlic. This dish is topped off with a sprinkle of fresh parsley for a burst of freshness. A delicious and satisfying meal that is perfect for cozy evenings.
— Constant Cookbook
Ingredients
- 1 lb. Great Northern or other small white beans,
- sorted through and rinsed
- 1 1/2 tsp. salt, plus more, to taste
- 1 Tbs. olive oil
- 3 oz. lean pancetta, diced into 1/4-inch pieces
- 1 1/2 cups chopped onions
- 5 garlic cloves, peeled and thinly sliced
- 2 tsp. minced fresh thyme
- 1/4 tsp. freshly ground pepper, plus more, to
- taste
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large pot, combine the beans with 6 cups cold water and the 1 1/2 tsp. salt. Bring to a boil and simmer gently, partially covered. After 1 hour, taste several beans to check for doneness. They should be tender to the bite but not mushy. Simmer longer if necessary.
- While the beans are cooking, in a large fry pan over medium heat, warm the olive oil. Add the pancetta, toss to coat with the oil and cook for 2 minutes. Stir in the onions, garlic, thyme and the 1/4 tsp. pepper. Cook, stirring occasionally, until the onions and garlic are soft, about 10 minutes more.
- When the beans are nearly tender, stir in the pancetta-onion mixture and return to a simmer. Cook, partially covered, over low heat, stirring occasionally, until the beans are done, about 10 minutes more. Remove from the heat. Strain or ladle out any liquid covering the beans.
- For a thick, creamy texture, remove 1 cup of the beans and puree in a blender or food processor; stir the puree through the rest of the beans. Adjust the seasonings as needed with salt and pepper. Just before serving, sprinkle the chopped parsley over the beans.
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