Herbed Bean Ragout

prep time:: 0 min

Serving size: 0

ingredients

6 oz haricots verts -- trimmed and halved c
1 1/4 C frozen shelled edamame -- not thawed
2/3 C onion -- finely chopped
2 cloves garlic -- minced
1 Turkish bay leaf or 1/2 California bay lea
2 (3-inch) fresh rosemary sprigs
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 medium carrot -- cut in 1/8-inch dice
1 medium celery rib -- cut in 1/8-inch dice
1 (15 to 16 ou small white beans -- rinsed and drained
1 1/2 C chicken stock
2 tbsp unsalted butter
2 tbsp fresh flat-leaf parsley -- finely chopped
1 tbsp fresh chervil (optional) -- finely chopped

directions

Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.

Add edamame to boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water.

Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2 to 4 quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.

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Per Serving (excluding unknown items): 1173 Calories; 40g Fat (30.3% calories from fat); 50g Protein; 157g Carbohydrate; 59g Dietary Fiber; 62mg Cholesterol; 4385mg Sodium. Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 7 1/2 Fat.

Serving Ideas : Serve with Prosciutto-Wrapped Salmon. Delicious!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Amy Ralls