Smoked Bean Ragout

Name: Smoked Bean Ragout
Ingredients: 1 cup dried white beans; 1 cup dried baby lima beans; 6 cups water; 1/2 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke); 2 bay leaves; 4 whole garlic heads; 2 cups cubed peeled butternut squash; 4 cups vertically sliced onion; 1/2 cup sherry; 1 tablespoon balsamic vinegar; 2 teaspoons sugar; 1 (14 1/2-ounce) can vegetable broth; 1/2 teaspoon dried savory; 1/2 teaspoon dried marjoram; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1 bay leaf; 2 cups chopped tomato

20 ingredients

4 steps

Ingredients

1 cup dried white beans
1 cup dried baby lima beans
6 cups water
1/2 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke)
2 bay leaves
4 whole garlic heads
2 cups cubed peeled butternut squash
4 cups vertically sliced onion
1/2 cup sherry
1 tablespoon balsamic vinegar
2 teaspoons sugar
1 (14 1/2-ounce) can vegetable broth
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bay leaf
2 cups chopped tomato

Directions

1

Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Add 6 cups water, liquid smoke seasoning, and 2 bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Drain beans in a colander; discard bay leaves. Set beans aside.
2

Remove white papery skin of garlic heads, making sure not to peel or separate cloves. Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/3 cup pulp; discard skins. Set pulp aside.
3

Steam squash, covered, 6 minutes or until crisp-tender; set aside.
4

Combine onion and sherry in Dutch oven. Cover and cook over medium heat 10 minutes. Stir in vinegar and sugar. Cook, uncovered, over medium-high heat 15 minutes or until onion turns deep golden, stirring frequently. Add beans, garlic pulp, squash, broth, and next 7 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Remove from heat; discard bay leaf, and stir in tomato. Serve over Corn Risotto.