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; 4 1-thick slices grilled or toasted ciabatta

White Bean Ragout with Toast might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 393 calories, 14g of protein, and 20g of fat per serving. Head to the store and pick up bell pepper, onions, cherry tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

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