White Bean Ragout
I love this almost stewed bean ragout with tomatoes and garlic and spinach. It is perfect for fish, meats or even on it's own. It is the perfect Fall comfort food.
Ingredients
- 1 can white beans cannellini beans
- 1/4 cup extra virgin olive oil
- 1 cup chopped yellow onions from about one large
- 3 large garlic cloves minced
- 1/2 pint cherry or grape tomatoes whole and smash as they cook
- 1 cup low sodium chicken or vegetable broth
- 1/2 cup white wine
- Kosher Salt and freshly cracked black pepper to taste
- 1/2 cup fresh spinach cleaned and washed
- 2 tablespoons fresh chopped basil
Instructions
- Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 5-6 minutes. Do not brown. Add the garlic and cook one minute more.
- Add the tomatoes,cook for 1-2 minutes and begin to lightly smash.
- Add the beans, stock, and wine. Season with salt and pepper to taste.
- Bring to a simmer and cook until tomatoes are slightly softened and slightly smash again, but also sort of keep the shape. Taste for seasoning. Note that the sauce may have a strong wine flavor at first, but it will mellow out.
- Add the spinach and stir in the fresh basil. Cook for 1-2 minutes, just until the spinach has wilted.
- Transfer to serving dish, garnish with meat or fish if desired.