Cannellini Bean Ragout
Rebecca Samon
ingredients
- 1 1/2 Cups of dry cannellini beans (can substitute great northern beans)*
- 1 Rib celery chopped into 1/4" chunks
- 1/2 Cup carrot chopped into 1/4" chunks
- 1 Medium yellow onion
- 1/2 Cup diced tomatoes
- 2 Slices of bacon
- 4 Cloves garlic, minced
- 1 Six inch piece of fresh rosemary
- 4 cups Water
- 2 Tbs. finely chopped parsley for garnish
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notes
*If you want a shortcut use pre-cooked canned beans. You will need enough to for 3/4 cup per person. About 2 cans of beans. Cut the amount of water back to 1 to 2 cups.
Source: Rebecca Samon
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