White Bean Ragout
 Searching for a meatless main that doesn’t compromise on flavor? This hearty white bean ragout is the answer. Ingredients ¼ cup extra virgin olive oil 1½ cups chopped yellow onions, from one large or two small onions 3 large cloves garlic, minced 1 pint cherry or grape tomatoes, halved ½ pound dried cannellini beans, soaked and cooked or two 15-ounce cans, drained and rinsed (see notes) 1½ cups low-sodium chicken or vegetable broth 1½ teaspoons tomato paste 1½ teaspoons balsamic vinegar Salt and pepper 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint ¼ cup extra virgin olive oil 1½ cups chopped yellow onions, from one large or two small onions 3 large cloves garlic, minced 1 pint cherry or grape tomatoes, halved ½ pound dried cannellini beans, soaked and cooked or two 15-ounce cans, drained and rinsed (see notes) 1½ cups low-sodium chicken or vegetable broth 1½ teaspoons tomato paste 1½ teaspoons balsamic vinegar Salt and pepper 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint Instructions Heat the oil in a large pan or Dutch oven over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Add the garlic and cook one minute more. Do not brown. Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook, uncovered, until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes. Taste and adjust seasoning, if necessary. Note that the sauce may have a pronounced vinegar flavor initially, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot. Freezer-Friendly Instructions: This dish can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop before serving. Note: I suggest using dried beans if you can—they're easy to cook and offer a better texture—but canned beans will work fine in a pinch. Just be sure to use a brand you're familiar with. I've had good results with Goya, but others, particularly some organic brands, can be mushy because they don't contain firming agents. If you want beans with a nice bite and wish to avoid additives, soaking and cooking the beans yourself is the best option. To soak and cook dried cannellini beans: Rinse 1 cup of dried cannellini beans under cold water. Place them in a large bowl and cover with water by at least 2 inches. Let them soak for at least 8 hours or overnight (they will expand). Drain and rinse the beans before cooking. In a large pot, add the soaked beans and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 1 to 3 hours, or until the beans are tender. Add more water if necessary to keep the beans submerged. Drain the cooked beans and they are ready to use. Heat the oil in a large pan or Dutch oven over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Add the garlic and cook one minute more. Do not brown. Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook, uncovered, until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes. Taste and adjust seasoning, if necessary. Note that the sauce may have a pronounced vinegar flavor initially, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot. Freezer-Friendly Instructions: This dish can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop before serving. Note: I suggest using dried beans if you can—they're easy to cook and offer a better texture—but canned beans will work fine in a pinch. Just be sure to use a brand you're familiar with. I've had good results with Goya, but others, particularly some organic brands, can be mushy because they don't contain firming agents. If you want beans with a nice bite and wish to avoid additives, soaking and cooking the beans yourself is the best option. To soak and cook dried cannellini beans: Rinse 1 cup of dried cannellini beans under cold water. Place them in a large bowl and cover with water by at least 2 inches. Let them soak for at least 8 hours or overnight (they will expand). Drain and rinse the beans before cooking. In a large pot, add the soaked beans and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 1 to 3 hours, or until the beans are tender. Add more water if necessary to keep the beans submerged. Drain the cooked beans and they are ready to use. Nutrition Information Powered by Per serving (6 servings) Calories: 263 Fat: 10g Saturated fat: 1g Carbohydrates: 35g Sugar: 8g Fiber: 8g Protein: 11g Sodium: 37mg Cholesterol: 0mg Per serving (6 servings) Calories: 263 Fat: 10g Saturated fat: 1g Carbohydrates: 35g Sugar: 8g Fiber: 8g Protein: 11g Sodium: 37mg Cholesterol: 0mg