Artichoke Bean Ragout
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“This ragout is so delicious that my mom often requests it as a main course,” says Cushing. Use it in the menu or make it into a meal by adding a crisp green salad to start and some French bread for sopping up the sauce.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 249 |
| pro | 11 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 31 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 518 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 22% |
| vit A | 47% |
| vit C | 20% |
| folate | 66% |
Suggested Recipes
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1 cup (250 mL) dried navy (pea) beans
1/4 cup (50 mL) olive oil
12 pearl onions, peeled
2 cloves garlic, chopped
2 bay leaves
2 cups (500 mL) chicken or vegetable stock
1 tbsp (15 mL) grated lemon rind
8 baby artichokes (about 2 lb/1 kg)
Half lemon
1 cup baby (250 mL) carrots
1/4 cup (50 mL) chopped fresh dill
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
In bowl, cover beans with 3 times their volume of water; let soak for 4 hours. Drain.
In large saucepan, heat oil over medium-low heat; cook onions, stirring often, until golden, 10 to 15 minutes. Add garlic; cook for 30 seconds or until coloured. Add beans, bay leaves, chicken stock and lemon rind; bring to boil. Reduce heat, cover and simmer for 25 minutes.
Remove outer leaves of artichokes; trim stems and cut away one-quarter of each artichoke at top. Rub cut side of lemon all over artichokes. Cut artichokes into quarters; add to bean mixture along with carrots. Cook, covered, until vegetables and beans are tender, 30 minutes.
Stir in dill, lemon juice, salt and pepper. Discard bay leaves.
In large saucepan, heat oil over medium-low heat; cook onions, stirring often, until golden, 10 to 15 minutes. Add garlic; cook for 30 seconds or until coloured. Add beans, bay leaves, chicken stock and lemon rind; bring to boil. Reduce heat, cover and simmer for 25 minutes.
Remove outer leaves of artichokes; trim stems and cut away one-quarter of each artichoke at top. Rub cut side of lemon all over artichokes. Cut artichokes into quarters; add to bean mixture along with carrots. Cook, covered, until vegetables and beans are tender, 30 minutes.
Stir in dill, lemon juice, salt and pepper. Discard bay leaves.
Tags:
Main Course; Beans and Legumes; Vegetables; Greek; Boil/Simmer; Vegetarian;
Source
Canadian Living Magazine: May 2002
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