White Bean Ragout with Toast

Name: White Bean Ragout with Toast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams cannellini (white kidney) beans, rinsed and drained; 237 milliliters cherry tomatoes, halved; 2 Tbsps chopped flat-leaf parsley; 4 garlic cloves, 3 finely grated, 1 halved; 6 servings Kosher salt; 118 milliliters extra-virgin olive oil plus more; 3 mediums onions, chopped; 8 Tbsps finely grated Parmesan, divided; 6 servings freshly ground pepper; 1 red bell pepper, chopped; 2 teaspoons tomato paste; 946 milliliters vegetable broth, divided

You can never have too many side dish recipes, so give White Bean Ragout with Toast a try. One portion of this dish contains around 14g of protein, 20g of fat, and a total of 393 calories. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet. A mixture of cannellini beans, cherry tomatoes, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Pulse onions in a food processor until finelychopped but not puréed (you should haveabout 2 cups).

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Onion

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Food Processor

Transfer to a medium bowl.Pulse bell pepper in processor until finelychopped but not puréed (you should haveabout 1 cup); add to bowl and mix well.

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Bell Pepper

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Bowl

Heat oil in a large heavy skillet overmedium heat.

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Cooking Oil

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Frying Pan

Add onion mixture (it maysplatter) and season with salt and pepper.Simmer, stirring often, until vegetables arecompletely softened, about 30 minutes.

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Salt And Pepper

Vegetable

Onion

Add finely grated garlic and tomato pasteand cook, stirring often, until tomato pastebegins to turn deep red, about 3 minutes.Measure 1/2 cup soffritto and set aside;reserve skillet.

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Garlic

Tomato

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Frying Pan

Transfer remaining soffrittoto a container and let cool completely,uncovered. Cover and store in refrigeratorfor up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 375°F. Rubbread slices with cut sides of remaininggarlic clove.

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Clove

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Oven

Place bread on a baking sheetand sprinkle 1 tablespoon Parmesan over eachslice. Toast until cheese begins to brown,about 5 minutes. Set aside.

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Parmesan

Cheese

Bread

Toast

Heat reserved 1/2 cup soffritto and beansin same skillet over medium-high heat.Cook, stirring often, until heated through,about 1 minute. Stir in 3 cups broth; bringto a boil. Simmer, scraping up brownedbits, until liquid is slightly thickened, 3-4minutes.

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Broth