Bacon and Cranberry Bean Ragout

Ingredients

• 1 teaspoon olive oil
• 4 slices bacon, coarsely chopped
• 1 teaspoon bacon drippings
• 1/4 cup minced shallots
• salt to taste
• 4 cloves garlic, crushed
• 1 cup shelled cranberry beans
• 2 cups chicken broth, or as needed
• ground black pepper to taste
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon hot chile paste (such as sambal oelek)
• 1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the 1 teaspoon olive oil in a saucepan over medium heat. Add the chopped bacon and cook, stirring, about 6 minutes until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.

2. Stir the 1 teaspoon bacon drippings into the pan, add the minced shallots and a pinch of salt, and cook about 3 minutes until soft. Add the crushed garlic and cook 1 minute more.

3. Add the shelled cranberry beans and 2 cups chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook about 25 minutes until the beans are tender. Add a splash of water if it becomes too dry.

4. Mash a few beans against the side of the pan to thicken the ragout slightly. Stir in the chopped rosemary, cayenne pepper, black pepper, and more salt to taste.

5. Stir in the lemon zest, lemon juice, and hot chile paste. Return the reserved bacon to the pan and simmer 2 minutes to heat through.

6. Remove from the heat and stir in the extra-virgin olive oil and the chopped fresh herbs. Serve warm, drizzled with a little extra oil if desired.