White Bean Ragout
- 1 cup dried great Northern or navy beans
- 1/2 cup diced onion
- 1 bay leaf
- 3 tablespoons diced carrot
- 2 cups beef broth
- Combine beans and water to cover in a large saucepan; let stand 1 hour. Drain and return to pan. Add onion and remaining ingredients, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 2 hours or until beans are tender. Remove and discard bay leaf.
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