White Bean Ragout

This is a dish I made many years ago to raving reviews by relatives who thought it was healthy and delicious. I did not have the heart to tell them that the secret sauce was pancetta and fresh pork fat! This summer, CC#2 came back from Canada with a new found interest in more protein. She is beginning to better tolerate beans and a moderate amount of gluten. I redeployed this recipe by soaking white beans for over 24 hours to remove the gas-inducing agent. I also loaded extra carrots and celery. She was instantly in love with the dish. While we were out trotting around Switzerland sampling fondues and rosti, she polished off the entire tub I kept in the freezer. Better write this down.

Ingredients:

• 1 cup dry white beans

• 3 tbsp olive oil (not extra virgin)

• 1 large onion, chopped

• 2 carrots, peeled and chopped into small pieces

• 2 celery ribs, chopped into small pieces

• 6 cloves of garlic, roughly chopped

• 3-4 slices of bacon, cut into small pieces

• 4 tbsp pork or duck fat (optional)

• 2 tbsp tomato paste

• 1 tbsp brown sugar

• 1/4 cup parsley, minced

• 2 tbsp fresh sage, minced

• 1 tbsp balsamic vinegar

• Salt, hot sauce to taste

Instructions:

• Soak beans for more than 24 hours, changing water several times

• Place in a pot with water to cover, bring to a boil, and simmer until just tender, about 45 minutes

• Drain and reserve cooking liquid

• In large dutch oven, sauté onions, carrots, celery, bacon, pork/duck fat, garlic for over medium high heat for about 8 minutes, stirring occasionally

• Add tomato paste and cook for an additional 3-4 minutes until bottom of pot is slightly charred

• Add the beans, 1 cup of bean liquid, parsley, sage, and brown sugar to the dutch oven, cover, and bake in oven for 40 minutes in a 325F oven. Alternatively, cook in Instant Pot for 30 minutes.

• Add vinegar, salt, and hot sauce to taste