This item has been added to your list
Slow-Baked White Bean Ragu
Autumn 2011
Slow-Baked White Bean Ragu
Autumn 2011BY: Monda Rosenberg
This is unlike any bean bake you have ever done. Chorizo jump-starts the taste and if you are not going to serve it with the mild pickerel, do throw in a teaspoon of thyme to add a little extra savoury flavour. Once the onion and celery are sautéed, you add the beans, slip the pan into the oven, and forget about it for a few hours. Do slow bake the beans well in advance because their flavour is always better the second day.
1 large white onion
3 celery stalks, peeled
2 tbsp (30 mL) canola oil
1 to 2 chorizo sausages
6 cups (1.5 L) chicken or vegetable broth or stock
2 cups (500 mL) dried white navy beans
1 Preheat oven to 300°F (150°C).
2 Dice onion and celery. Heat oil in a large ovenproof saucepan over medium heat. Add onions and celery. Remove chorizo from its casing and crumble into the oil. Sauté about 5 minutes. Add the broth. Do not add salt. Rinse beans well and stir in. Bring to a boil.
3 Cover and place in oven. Bake until beans are tender. This will take 2½ to 3 hours. Stir partway though. If making ahead, beans can be left at room temperature for several hours or refrigerated, covered, up to 3 days.
Makes about 6 cups (1.5 L)
SHARE
What to Serve
Slow-Baked White Bean Ragu
Autumn 2011BY: Monda Rosenberg
This is unlike any bean bake you have ever done. Chorizo jump-starts the taste and if you are not going to serve it with the mild pickerel, do throw in a teaspoon of thyme to add a little extra savoury flavour. Once the onion and celery are sautéed, you add the beans, slip the pan into the oven, and forget about it for a few hours. Do slow bake the beans well in advance because their flavour is always better the second day.
1 large white onion
3 celery stalks, peeled
2 tbsp (30 mL) canola oil
1 to 2 chorizo sausages
6 cups (1.5 L) chicken or vegetable broth or stock
2 cups (500 mL) dried white navy beans
1 Preheat oven to 300°F (150°C).
2 Dice onion and celery. Heat oil in a large ovenproof saucepan over medium heat. Add onions and celery. Remove chorizo from its casing and crumble into the oil. Sauté about 5 minutes. Add the broth. Do not add salt. Rinse beans well and stir in. Bring to a boil.
3 Cover and place in oven. Bake until beans are tender. This will take 2½ to 3 hours. Stir partway though. If making ahead, beans can be left at room temperature for several hours or refrigerated, covered, up to 3 days.
Makes about 6 cups (1.5 L)