White Bean Ragout
This post may contain affiliate links. Read my full disclosure policy. Searching for a meatless main that doesn’t compromise on flavor? This hearty white bean ragout is the answer. If you’re trying to incorporate more meatless main dishes into your dinner routine, this garlicky ragout of white beans and cherry tomatoes is just the ticket. A ragout is a hearty French stew that can be either meat-based or vegetarian, and this veggie version is packed with vibrant summer flavor and freshness. Whether you use dried beans, soaked and cooked until tender, or canned beans for convenience, the result is delicious. Serve as a main dish with warm garlic bread to soak up the broth, or as a side to grilled chicken, grilled flank steak, or cedar plank salmon. Table of Contents What You’ll Need To Make White Bean RagoutStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make White Bean Ragout Step-by-Step Instructions You May Also Like Printable Recipe Reviews “I LOVE this recipe! SO simple and SO tasty!” What You’ll Need To Make White Bean Ragout Olive Oil: Adds richness and helps sauté the onions and garlic. Onions And Garlic: Contribute a blend of sweetness and savory depth. Cherry or Grape Tomatoes: Add a burst of sweetness and acidity. Cannellini Beans: The foundation of the dish, providing a creamy texture and hearty base. I suggest using dried beans if time allows (see recipe note). Chicken or Vegetable Broth: Adds moisture and depth to the sauce. Make sure to use the low-sodium variety of either type of broth. Tomato Paste: Intensifies the tomato flavor and thickens the sauce. Balsamic Vinegar: Adds a subtle tangy sweetness and depth of flavor to the sauce. Fresh Basil and Mint: Provide a bright and summery herbal note and a pop of color. Jump to the printable recipe for precise measurements Olive Oil: Adds richness and helps sauté the onions and garlic. Onions And Garlic: Contribute a blend of sweetness and savory depth. Cherry or Grape Tomatoes: Add a burst of sweetness and acidity. Cannellini Beans: The foundation of the dish, providing a creamy texture and hearty base. I suggest using dried beans if time allows (see recipe note). Chicken or Vegetable Broth: Adds moisture and depth to the sauce. Make sure to use the low-sodium variety of either type of broth. Tomato Paste: Intensifies the tomato flavor and thickens the sauce. Balsamic Vinegar: Adds a subtle tangy sweetness and depth of flavor to the sauce. Fresh Basil and Mint: Provide a bright and summery herbal note and a pop of color. Jump to the printable recipe for precise measurements Step-by-Step Instructions Heat the olive oil in a large pan over medium heat. Add the onions. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more. Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar, salt, and pepper. Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes. Taste and adjust seasoning, if necessary. Right before serving, add the fresh basil and mint. Stir to combine. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot. You May Also Like RecipeComments (150)Add Comment Recipe Comments (150) Add Comment 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. Pair with 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerFreezer-FriendlyMake-AheadMost PopularPizza, Pasta & VegetarianVegetables & SidesVegetarianItalian Dinner Freezer-Friendly Make-Ahead Most Popular Pizza, Pasta & Vegetarian Vegetables & Sides Vegetarian Italian