“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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2002
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 518 mg
- Protein 11 g
- Calories 249.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
- Iron 22.0
- Folate 66.0
- Calcium 9.0
- Vitamin A 47.0
- Vitamin C 20.0