ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Bean, Artichoke, and Chard Ragout

Randy Mayor; Melanie J. Clarke

Yield 6 servings (serving size: 2 cups ragout and about 1/2 cup relish)
A crunchy topping of raw fennel and bell peppers makes an ideal accompaniment to the mellow flavors of this slow-simmered stew of beans and vegetables. You can make and refrigerate the relish up to a day ahead to save time.

Ingredients

  • Ragout:
  • 1 tablespoon olive oil
  • 3 cups thinly sliced leek
  • 1 cup (1/2-inch-thick) slices carrot
  • 3 garlic cloves, minced
  • 3 cups cooked cannellini beans
  • 2 1/2 cups chopped fennel bulb
  • 2 cups (1/2-inch) cubed red potato
  • 1 cup chopped red bell pepper
  • 3/4 cup water
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained
  • 1 3/4 cups organic vegetable broth
  • 1 (9-ounce) package frozen artichoke hearts, thawed
  • 2 cups chopped Swiss chard
  • Relish:
  • 1 cup boiling water
  • 6 sun-dried tomatoes, without oil
  • 3 cups shredded fennel bulb
  • 1 cup diced yellow bell pepper
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Nutrition Information

  • calories 289
  • fat 5.9 g
  • satfat 0.8 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 11.5 g
  • carbohydrate 50.6 g
  • fiber 13.9 g
  • cholesterol 0.0 mg
  • iron 4.9 mg
  • sodium 603 mg
  • calcium 167 mg

How to Make It

  1. To prepare ragout, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender.

  2. Place leek mixture in a 5-quart electric slow cooker. Add beans and next 11 ingredients (through artichokes). Cover and cook on high 8 hours or until vegetables are tender. Add chard; stir until chard wilts.

  3. To prepare relish, combine boiling water and sun-dried tomatoes; let stand 15 minutes or until soft. Drain; chop. Combine sun-dried tomatoes and remaining ingredients; let stand 30 minutes.

Cook's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012