Ragout Recipe ⇉ Chef John's Cranberry Bean Ragout

Inspired by Chef John's favorite Spanish restaurant in San Francisco, Ramblas, this side dish features big, meaty beans stewed with corn, citrus, and currants.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 cup chicken stock, or as needed
• 1 cup shelled cranberry beans
• 1 cup freshly shucked corn kernels
• ¼ cup diced ripe tomato
• 2 tablespoons dried currants
• 1 tablespoon fresh lemon zest, plus more for garnish
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh oregano, divided

Cooking Directions

1. Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds.
2. Pour 1/2 cup chicken stock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir. Sprinkle 1 pinch oregano over the beans mixture.
3. Bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes.
4. Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.

Nutrition Facts

• calories278.4
• carbohydrateContent41.7 g
• cholesterolContent0.2 mg
• fatContent8.1 g
• fiberContent13.7 g
• proteinContent13.1 g
• saturatedFatContent1.2 g
• sodiumContent181.6 mg
• sugarContent4.8 g