Tuscan White Bean Ragout

Tuscan White Bean Ragout is a dish that embodies the heartiness and flavors of traditional Tuscan cuisine. Whether enjoyed as a standalone delight or as a versatile base for other culinary creations, this recipe combines tender white beans, aromatic herbs, and fresh greens to create a delightful and nutritious stew. With a touch of olive oil and Parmigiano-Reggiano cheese (if you prefer), this dish captures the essence of Tuscan comfort food.

Serves 8

INGREDIENTS:

• 1 pound great northern (large white) beans, cooked very soft; retain cooking liquid, or 1 (28-ounce) can of large white beans
• 2 tablespoons olive oil
• 2 tablespoons chopped garlic (about 5 cloves)
• 2 medium onions, diced
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves
• 1 dried New Mexico chili, or 1/2 teaspoon crushed red pepper flakes
• 1 head escarole (about 6 cups washed leaves), or an equal amount of spinach, torn into large pieces
• 6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
• 2 ounces unsalted butter
• 1/2 cup roughly chopped Italian parsley
• 1/2 cup grated Parmigiano-Reggiano cheese (optional)
• Kosher salt and freshly ground black pepper
• A few drops top-quality extra-virgin olive oil

INSTRUCTIONS:

1. Strain the cooking liquid from the beans and reserve (you should have about 2 cups of liquid—add water if necessary to reach this amount). Heat the olive oil in a large skillet or Dutch oven over medium heat; add the garlic and cook until it turns white and fragrant, only about 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans, and enough bean-cooking liquid to make the mixture brothy; simmer 5 minutes.
2. Stir in the escarole; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper. Serve warm, drizzled with extra-virgin olive oil.

NOTE:

• This stew can be prepared through Step 1, and refrigerated for up to 3 days. The flavors will mingle, and the dish will be even better.

Enjoy your Tuscan White Bean Ragout!

Tuscan White Bean Ragout captures the essence of rustic Italian cooking, where simple, wholesome ingredients combine to create something truly satisfying. Whether enjoyed during a chilly evening or as a heartwarming family dinner, this dish offers both comfort and nourishment. Feel free to experiment with additional vegetables or seasonings to make it your own, and remember that its flavors only deepen when prepared in advance. Buon appetito!