White Bean, Artichoke, and Chard Ragout

Name: White Bean, Artichoke, and Chard Ragout
Yield: 6 servings (serving size: 2 cups ragout and about 1/2 cup relish)
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

6 Reviews

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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

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

V1N4L2Kootenay's Review

2015-01-21T16:36:15-05:00 AllisonP123

Delicious. I used sweet potatoes instead of red potatoes because that is what we had in the house. I also added some celery. I upped the oregano, basil, salt, and pepper to suit our tastes. The relish is very good atop the ragout. Perfect for betwixt and between January where the snow turns to rain and rain to snow and many changes of socks are necessary due to soggy boots. Very soothing, mellow, wholesome veggie supper. Next time, I will also add some cayenne for just a touch of heat. The house also smells delicious as the crock pot does its magic. Two thumbs up from southern interior of BC.

mstepp's Review

2014-04-03T23:09:36-04:00 V1N4L2Kootenay

Sadly this is a terrible dish. I wish I had taken heed of the latest review of this recipe. If I had, I would not have spent the hours chopping as required. Although this recipe calls for some of my favorite foods, they do not go together. Despite the time taken to chop and hours of cooking, I ended up throwing it all away and eating a peanut butter and jelly sandwich instead. It can't get much worse than that.

AllisonP123's Review

2012-11-21T17:38:09-05:00 mstepp

N/A

SarahSpeechie's Review

2012-08-06T18:54:10-04:00 SarahSpeechie

I'm not sure why I thought this would be a good recipe...but it really wasn't. I was intrigued by the bean and artichoke combination, but then add in fennel, and tomatoes, and everything else under the sun. I didn't think the flavors belonged together, and I lost a lot of the artichoke and other good flavor. Will not make it again, and may not even be able to finish the left overs.

Laurenshana's Review

2012-03-09T18:37:38-05:00 Miriamz

N/A

Miriamz's Review

2010-10-15T17:03:57-04:00 Laurenshana

This is a fantastic meal that I have been making quite often. ItÂ´s a perfect vegetarian dish, hearty and comforting with vegetables that have an outstanding flavor. I decided not to make the relish just because the ragout is flavorful enough. I love as it is,but thinking to try with some kind of smoky sausage.

White Bean, Artichoke, and Chard Ragout

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How to Make It

Chef's Notes

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Ratings & Reviews

V1N4L2Kootenay's Review

mstepp's Review

AllisonP123's Review

SarahSpeechie's Review

Laurenshana's Review

Miriamz's Review

White Bean, Artichoke, and Chard Ragout

Ingredients

Nutritional Information

How to Make It

Chef's Notes

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