Bacon and Cranberry Bean Ragout

Chef John's slow-cooked cranberry beans recipe combines bacon, lemon, rosemary, and garlic for a smoky and satisfying side dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 273 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• salt to taste
• ground black pepper to taste
• 1 teaspoon olive oil
• 4 cloves garlic, crushed
• 2 teaspoons chopped fresh rosemary
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon bacon drippings
• 1 teaspoon hot chile paste (such as sambal oelek)
• 4 slices bacon, coarsely chopped
• 1 cup shelled cranberry beans
• 2 cups chicken broth, or as needed
• 1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)
• 0.25 cup minced shallots

Recipe Instructions

Step 1

Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.

Step 2

Stir shallots and salt into cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until beans begin to swell, 20 to 25 minutes.

Step 3

Uncover and continue cooking bean and bacon mixture until liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.