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Chef Freddie’s Three-Bean Ragout

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
1

Heat the oil in a heavy-bottom medium pot.

2

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

3

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.

4

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

5

Adjust the seasoning and serve hot.

Nutrition Facts

Servings 6