Bean ragout

  • Preparation Time30 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy
700g white beans or gigante bean
175ml extra-virgin olive oil
125g garlic, sliced
125g shallots, sliced
250ml chicken stock
4 tablespoons butter
2 lemons, zested
90g italian parsley leaves, chopped
Salt and freshly ground black pepper
1 1/2L apple cider (recommended Knudsen's)
1) In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.

2) 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.

3) 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.

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