Print Options:

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

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.

Nutrition Facts

Servings 0