Shell Bean Ragout
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1 to 1¼pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1¾ to 2 cups, shelled)
- ½onion
- 3plump garlic cloves; 1 crushed, 2 minced
- Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
- Salt
- 2tablespoons extra-virgin olive oil
- 2large leeks, white and light green parts only, halved and cut in ½-inch slices
- 1celery stalk, chopped
- 1cup peeled, seeded and chopped tomatoes (about ¾ pound)
- Ground black pepper
- 1good-size pattypan squash or other summer squash, quartered and sliced ¼ inch thick (about 2 cups)
- Slivered fresh basil leaves for garnish
- Freshly grated Parmesan for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
284 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 12 grams protein; 829 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
- Step 2
Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
- Step 3
Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
- Step 4
Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.
Private Notes
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Cooking Notes
LiveToFish
why discard onion and garlic? Let them cook in.
Charles in Montréal
This was perfect summer food. I substituted the fresh basil, adding a dollop of my freshly made pesto instead (seeing as I had harvested a large quantity of basil from my garden yesterday). Need to let the plants have some peace and quiet for at least a few days. Added a very generous sprinkling of cheese despite the pesto, and some peppery olive oil to finish. A keeper recipe. Maybe a cheese free pistou would be better next. Also, simmer on VERY low heat as my beans were a bit over after 30 min
Mintie
I left the garlic in but pulled out the onion. It's there to help flavor the beans (which is essential f you're using bigger beans like scarlet runners). For the ragout itself, its getting its aromatic taste from the leeks, which are distinct from and can be overpowered by a standard onion.
Marty
I calculate that this is 13 weight watcher points. It made two one-dish suppers, was nicely filling, at about 7 points each.
Lauren
This week, we had a farm share emergency -- a HUGE bundle of unannounced Swiss chard, plus nearly all these ingredients. I have a share with my children and grandchildren, but past weeks had left them charded out. So... while I am usually a proponent of the As-Written school of cooking, I made this, but added the potatoes and chard leaves from another shell-bean recipe on this site. Results: delicious.
Lauren
I just made this with dried beans, using Eye of the Goat beans (2/3 cup was the right amount). Just soak them overnight.
Kathleen
This was delicious and easy to make! I had about 3 cup of shell beans, so I added some green beans and kale with the squash to get my greens in. I also chopped the onion (used a red one for gentler flavor) and left it in and doubled the garlic. I didn't have parsley, so added a sprig of sage instead to the bouquet garni and left out the parmesan rind (I'm allergic) and it was still really delicious. Oh, and I added 2 cups of my homemade chicken bone broth instead of water to cook the beans in.
Kathleen
This was delicious and easy to make! I had about 3 cup of shell beans, so I added some green beans and kale with the squash to get my greens in. I also chopped the onion (used a red one for gentler flavor) and left it in and doubled the garlic. I didn't have parsley, so added a sprig of sage instead to the bouquet garni and left out the parmesan rind (I'm allergic) and it was still really delicious. Oh, and I added 2 cups of my homemade chicken bone broth instead of water to cook the beans in.
Lauren
Just made this again as directed, with one change... my tomatoes this year were a disaster, so I used my own canned tomatoes from last summer. Excellent!
Johanna
Made this yesterday with pre-soaked dried scarlet runner beans. I added a strip of kombu, two cubes of Herbox chicken bouillon, Muir Glen fire roasted diced tomatoes and simmered for 4+ hours. Also, I did not discard the onion either. The result was amazing!
Chloe
Loved this. Super flavorful perfect summer stew and easy to adapt with whatever portions you have on hand
Lauren
I just made this with dried beans, using Eye of the Goat beans (2/3 cup was the right amount). Just soak them overnight.
Lauren
This week, we had a farm share emergency -- a HUGE bundle of unannounced Swiss chard, plus nearly all these ingredients. I have a share with my children and grandchildren, but past weeks had left them charded out. So... while I am usually a proponent of the As-Written school of cooking, I made this, but added the potatoes and chard leaves from another shell-bean recipe on this site. Results: delicious.
Mintie
Excellent summer bean stew. Works well with dried beans reconstituted overnight. I didn’t have enough borlotti beans, so rounded out the pound with trout beans. I also found out at the last minute that my canned diced tomatoes had green chili’s mixed in. I omitted black pepper. The end result wasn’t spicy at all, but still flavorful.
Charles in Montréal
This was perfect summer food. I substituted the fresh basil, adding a dollop of my freshly made pesto instead (seeing as I had harvested a large quantity of basil from my garden yesterday). Need to let the plants have some peace and quiet for at least a few days. Added a very generous sprinkling of cheese despite the pesto, and some peppery olive oil to finish. A keeper recipe. Maybe a cheese free pistou would be better next. Also, simmer on VERY low heat as my beans were a bit over after 30 min
Marty
I calculate that this is 13 weight watcher points. It made two one-dish suppers, was nicely filling, at about 7 points each.
LiveToFish
why discard onion and garlic? Let them cook in.
NuevoMexicano
Yes indeed. I just left them in. Left a great flavor.
Marty
I removed them because I was interested in the flavor of the fresh beans. The season is short here.
Mintie
I left the garlic in but pulled out the onion. It's there to help flavor the beans (which is essential f you're using bigger beans like scarlet runners). For the ragout itself, its getting its aromatic taste from the leeks, which are distinct from and can be overpowered by a standard onion.
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