White Bean, Artichoke, and Chard Ragout

White Bean, Artichoke, and Chard Ragout  Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

6 servings (serving size: 2 cups ragout and about 1/2 cup relish)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

Note:

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

Robin Robertson,

Cooking Light

October 2004
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