Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Ragout of White Beans
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1 lb. great northern beans |
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1 1/2 teaspoon salt, + more to taste |
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1 tablespoon olive oil |
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3 oz lean pancetta, diced into 1/4" pieces |
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1 1/2 cups chopped onions |
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5 garlic cloves, peeled and thinly sliced |
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2 tablespoons minced fresh thyme |
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1/4 teaspoon black pepper + more to taste |
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2 tablespoons chopped fresh parsley |
(I soaked my beans overnight before making this.)
In a large pot, combine beans with 6 cups cold water and salt. Bring to a boil and simmer gently. After one hour, taste and check for doneness. They should be tender but not mushy. Simmer longer if necessary.
While beans are cooking, in a large fry pan over medium heat, warm olive oil. Add pancetta, toss to coat with oil, and cook 2 minutes. Stir in onions, garlic, thyme, and pepper; cook, stirring occasionally until onions and garlic are soft, about ten minutes more. Remove from heat.
For a thick, creamy texture, remove one cup of beans and puree in a blender or food processor; stir the puree thru the rest of the beans. (I did not do this).
Just before serving, sprinkle chopped parsley over beans.