Shell Bean Ragout

Name: Shell Bean Ragout
Ingredients: 1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled); 1/2 onion; 3 plump garlic cloves; 1 crushed, 2 minced; Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine; Salt; 2 tablespoons extra-virgin olive oil; 2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices; 1 celery stalk, chopped; 1 cup peeled, seeded and chopped tomatoes (about 3/4 pound); Ground black pepper; 1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups); Slivered fresh basil leaves for garnish; Freshly grated Parmesan for garnish

13 ingredients

15 steps

Ingredients

1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled)
1/2 onion
3 plump garlic cloves; 1 crushed, 2 minced
Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
Salt
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
1 celery stalk, chopped
1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
Ground black pepper
1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups)
Slivered fresh basil leaves for garnish
Freshly grated Parmesan for garnish

Directions

1

In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water.
2

Bring to a boil.
3

Add salt to taste, reduce heat, cover and simmer 30 minutes.
4

Remove and discard onion and garlic clove.
5

Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery.
6

Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic.
7

Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes.
8

Season to taste with salt and pepper.
9

Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
10

Stir leek and tomato mixture into beans, along with summer squash.
11

Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant.
12

Taste and adjust seasonings.
13

Remove bouquet garni.
14

Ladle ragout into wide bowls.
15

Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.