Bean Ragout

Name: Bean Ragout
Ingredients: 4 cups white beans or gigante bean; 6 ounces extra-virgin olive oil; 4 ounces garlic, sliced; 4 ounces shallots, sliced; 10 ounces chicken stock; 4 tablespoons butter; 2 lemons, zested; 3 ounces Italian parsley leaves, chopped; Kosher salt and freshly ground black pepper; 1 1/2 quarts apple cider (recommended Knudsen's)

10 ingredients

11 steps

Ingredients

4 cups white beans or gigante bean
6 ounces extra-virgin olive oil
4 ounces garlic, sliced
4 ounces shallots, sliced
10 ounces chicken stock
4 tablespoons butter
2 lemons, zested
3 ounces Italian parsley leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 quarts apple cider (recommended Knudsen's)

Directions

1

In a large saucepan cook beans in boiling water for 30 minutes until tender.
2

Drain.
3

Heat oil, garlic and shallots over medium heat until golden.
4

Add beans and stir until nicely coated with oil.
5

Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened.
6

Finish with grated lemon zest and parsley.
7

Season with kosher salt and freshly ground black pepper.
8

Bring cider to a boil and reduce by 3/4.
9

Drizzle on plate.
10

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11

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.