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id 857
Name Butter Bean Ragout
Main Dish Category Side Dish
Secondary Dish Category
Main Ingredient Dried Butter Beans
Other Ingredient Chicken Broth
Number of People 8
List of Ingredients 2 lb. dried butter beans

8 cloves garlic, peeled

4 sprigs fresh thyme

1/2 tsp. whole black peppercorns

1 T vegetable oil

2 large onions, peeled and split in half

12 cups chicken broth

2 T cold unsalted butter, cubed

1/2 cup finely shredded parmesan cheese

1/4 cup chopped fresh flat-leaf Italian parsley

2 tsp. finely shredded lemon peel

1/8 tsp. crushed red pepper

1/2 cup Seasoned Bread Crumbs, recipe follows



Seasoned Bread Crumbs

2 cups 1-inch cubes of artisan bread

1 T olive oil

1 tsp. finely shredded lemon peel

1 tsp. snipped fresh thyme

1 clove minced garlic
Description In a large bowl add beans and enought water to cover by 3 inches.  Soak at room temperature overnight.  Drain.



In a 6-quart Dutch oven cover beans with fresh water, bring to boiling.  Drain.  Rinse beans once.



Wrap garlic, thyme and peppercorns in cheesecloth.  Tie with kitchen string; set aside.  In Dutch oven, heat oil over medium heat.   Cook onions, cut side down, 5 minutes or until golden.  Add chicken broth, cheesecloth packet and rinsed beans.  Bring to boiling; reduce heat.  Simmer until beans are fully tender but stillhold shape, stirring occasionally, about one hour.  Add broth as needed to cover beans.  Drain, reserving 1 1/2 cups cooking liquid.  Discard cheesecloth packet and onions.  (The beans can be prepared to this point up to two days in advance.)



In a Dutch oven cook drained beans and 1 cup reserved cooking liquid over medium heat.  Add butter one cube at a time.  Add 1/2 to 1 cup more cooking liquid until desired consistency.  Cook and stir until butter is incorporated.  Season with salt and pepper.



In a small bowl combine Parmesan, parsley, lemon peel and crushed red pepper; sprinkle on beans.  Top with Seasoned Bread Crumbs.



Seasoned Bread Crumbs:  Preheat oven to 425 degrees.  In a medium bowl toss bread cubes with olive coat.  Spread on baking pan.  Bake, uncovered, 5 to 8 minutes or until golden brown.  In a food processor, combine toasted bread cubes, lemon peel, thyme and garlic.  Cover and process until coarse crumbs.
Time 1 hour prep + cooking
Cooking Type StoveTop
Difficulty (1-5) 2
Notes

1 lb. of beans makes about 4 servings.  There is plenty of cooking liquid, etc so could probably cook 3 lbs. of beans in above amount.
Origin Better Homes and Gardens - December 2012 from Melissa D'Arabian
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