Name: Chef Freddie’s Three-Bean Ragout
Yield: 6
Ingredients: 1 cup Each of kidney, canellinni, and black beans; 2 tbsp Olive oil; 1 Small onion diced; 2 Cloves of garlic; 2 Springs of thyme; 1 Bay leaf; ½ Carrot, finely diced; ½ Celery stalk, finely diced; ½ cup Diced tomatoes; 2 ½ cups Chicken stock or vegetable stock; Salt; Pepper

AuthorbeansabroadCategoryBlack, Cannellini, Kidney

Yields6 Servings

1 cup Each of kidney, canellinni, and black beans

2 tbsp Olive oil

1 Small onion diced

2 Cloves of garlic

2 Springs of thyme

1 Bay leaf

½ Carrot, finely diced

½ Celery stalk, finely diced

½ cup Diced tomatoes

2 ½ cups Chicken stock or vegetable stock

Salt

Pepper

Heat the oil in a heavy-bottom medium pot.

Add the onion, garlic, thyme, bay leaf, carrot, and celery.

Season with a pinch of salt and pepper and allow the ingredients to sweat. Cook until the onion is soft and translucent, 7-10 minutes.

Add the cooked beans, tomato, and stock and bring to a light boil. Reduce heat to a simmer; the stock will thicken, 30 minutes.

Adjust the seasoning and serve hot.

Ingredients