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    Home » Recipes » Dinner Recipes

    White Bean Ragout with Pancetta

    Published: May 31, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    White bean ragout has white beans that are simmered in a condensed tomato mixture until soft and creamy and topped with salty pancetta and Parmesan.

    During the week that Joe was gone, I thought I was doing pretty well. I stocked up at the farmers market and my bike basket was full to the gills with sprouting green leaves and fresh fruit.

    I ran home and made this summer shaved salad to start. It was bright and hit the spot on that warm day. Then I realized I still have more vegetables, and more vegetables. My gut was yearning for some meat, some protein, some fat.

    I knew at this moment I could never be a like long vegan. And I'm OK with that.

    Of course, I had to get back on the bandwagon (or is it off) slowly and twisted up a concoction I saw in Bon Appetit. For some reason I fell in love with the photo and flavors. Softened white beans simmering in a condensed tomato mixture; topped with salty pancetta and an incredibly healthy shaving of fresh parmigiana-this was going to be my transmission meal.

    Method:

    1) In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.

    2) Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.

    3) In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.

    4) Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.

    5) Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.

    6) Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.

    7) When beans are done, top garlic crostini with bean mixture and drizzle with olive oil and a shaving of Parmesan.

    White Bean Ragout with Pancetta

    Samantha Ferraro

    LittleFerraroKitchen.com

    White bean ragout has white beans that are simmered in a condensed tomato mixture until soft and creamy and topped with salty pancetta and Parmesan.
    5 from 5 votes
    Print Recipe Pin Recipe
    Servings 4 servings
    Calories 270 kcal

    Ingredients
     
     

    • 1 onion chopped
    • 1 red bell pepper chopped (I used leftover baby bell peppers)
    • 1-2 garlic cloves chopped + 1 extra cut in half
    • 2 teaspoons tomato paste
    • 8 ounces pancetta
    • Several thick slices grilled or toasted ciabatta
    • 2 15 ouce cans cannellini white kidney beans, rinsed and drained
    • 1-2 cups chicken or vegetable broth
    • 1 cup cherry tomatoes halved
    • Freshly grated Parmesan
    • Flat-leaf parsley chopped
    • Olive oil for drizzling
    • Salt and pepper to taste

    Instructions
     

    • In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.
    • Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.
    • In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.
    • Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.
    • Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.
    • Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.

    Notes

    Recipe inspired from Bon Appetit

    Nutrition

    Calories: 270kcalCarbohydrates: 8gProtein: 9gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 37mgSodium: 406mgPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 1181IUVitamin C: 49mgCalcium: 18mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Enjoy!

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    Comments

    1. Renee says

      May 31, 2012 at 10:09 am

      5 stars
      Love white beans! I wish I had some of this right now. Looks easy to make and sounds super delicious.

      Reply
      • Samantha says

        May 31, 2012 at 2:49 pm

        It is easy...thanks so much Renee!

        Reply
    2. Stephanie says

      May 31, 2012 at 7:32 pm

      5 stars
      I love white beans and this ragout looks so flavorful!

      Reply
    3. Kim Bee says

      May 31, 2012 at 7:59 pm

      5 stars
      Sam this is gorgeous. I am a meat gal but I always like the idea of being vegan or vegetarian. I love beans. Some days they love me back, some days not so much.

      Reply

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