White Bean Ragout
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Searching for a meatless main that doesn’t compromise on flavor? This hearty white bean ragout is the answer.
If you’re trying to incorporate more meatless main dishes into your dinner routine, this garlicky ragout of white beans and cherry tomatoes is just the ticket. A ragout is a hearty French stew that can be either meat-based or vegetarian, and this veggie version is packed with vibrant summer flavor and freshness. Whether you use dried beans, soaked and cooked until tender, or canned beans for convenience, the result is delicious. Serve as a main dish with warm garlic bread to soak up the broth, or as a side to grilled chicken, grilled flank steak, or cedar plank salmon.
“I LOVE this recipe! SO simple and SO tasty!”
What You’ll Need To Make White Bean Ragout
- Olive Oil: Adds richness and helps sauté the onions and garlic.
- Onions And Garlic: Contribute a blend of sweetness and savory depth.
- Cherry or Grape Tomatoes: Add a burst of sweetness and acidity.
- Cannellini Beans: The foundation of the dish, providing a creamy texture and hearty base. I suggest using dried beans if time allows (see recipe note).
- Chicken or Vegetable Broth: Adds moisture and depth to the sauce. Make sure to use the low-sodium variety of either type of broth.
- Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
- Balsamic Vinegar: Adds a subtle tangy sweetness and depth of flavor to the sauce.
- Fresh Basil and Mint: Provide a bright and summery herbal note and a pop of color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Heat the olive oil in a large pan over medium heat. Add the onions.
Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar, salt, and pepper.
Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes.
Taste and adjust seasoning, if necessary. Right before serving, add the fresh basil and mint.
Stir to combine.
Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
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White Bean Ragout
Searching for a meatless main that doesn’t compromise on flavor? This hearty white bean ragout is the answer.
Ingredients
- ¼ cup extra virgin olive oil
- 1½ cups chopped yellow onions, from one large or two small onions
- 3 large cloves garlic, minced
- 1 pint cherry or grape tomatoes, halved
- ½ pound dried cannellini beans, soaked and cooked or two 15-ounce cans, drained and rinsed (see notes)
- 1½ cups low-sodium chicken or vegetable broth
- 1½ teaspoons tomato paste
- 1½ teaspoons balsamic vinegar
- Salt and pepper
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
Instructions
- Heat the oil in a large pan or Dutch oven over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Add the garlic and cook one minute more. Do not brown.
- Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook, uncovered, until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes. Taste and adjust seasoning, if necessary. Note that the sauce may have a pronounced vinegar flavor initially, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
- Freezer-Friendly Instructions: This dish can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop before serving.
- Note: I suggest using dried beans if you can—they're easy to cook and offer a better texture—but canned beans will work fine in a pinch. Just be sure to use a brand you're familiar with. I've had good results with Goya, but others, particularly some organic brands, can be mushy because they don't contain firming agents. If you want beans with a nice bite and wish to avoid additives, soaking and cooking the beans yourself is the best option.
- To soak and cook dried cannellini beans: Rinse 1 cup of dried cannellini beans under cold water. Place them in a large bowl and cover with water by at least 2 inches. Let them soak for at least 8 hours or overnight (they will expand). Drain and rinse the beans before cooking. In a large pot, add the soaked beans and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 1 to 3 hours, or until the beans are tender. Add more water if necessary to keep the beans submerged. Drain the cooked beans and they are ready to use.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 263
- Fat: 10g
- Saturated fat: 1g
- Carbohydrates: 35g
- Sugar: 8g
- Fiber: 8g
- Protein: 11g
- Sodium: 37mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this dish for dinner tonight and used fresh October beans, which I bought at our local farmers’ market. (I’ve never cooked October beans so I had no idea how they would work in this recipe. No worries since they were very tasty.) An added plus regarding fresh beans, cooking time was only about 10 minutes. All ingredients were local except for the chicken broth and balsamic vinegar. It was delicious. My daughter and I loved it. I plan on making it again.
Made this for family supper tonight. My oldest son said “this is rockin’ my socks” as he helped himself to seconds. I used dried northern beans, since I could not find dried cannellini. Also, served the ragout along with small pasta shells for the younger set. Before adding the herbs, the stew was GOOD, but after adding the basil and mint, it was GREAT. This combination of herbs really brightens up the ragout. So glad I decided to put mint in the garden this past spring! Thanks for another easy and delicious family recipe.
I made this a few days ago, to rave reviews. I used canned Goya beans, and our garden ready tomatoes, basil, and mint. The family swooned. I polished my halo. Thanks so much for this lovely recipe.
The only change I made was to add the basil and mint well before I served the dish. It doesn’t appear to have affected the flavor or the eating experience. Aesthetically, the fresher those herbs, the better, but flavor-wise, not sure it makes a difference.
The flavour overall was good however i soaked my beans over night and cooked it for 5hrs and the beans were still hard. Canned beans is the way to go.
Made this tonight as a side dish. It was fantastic!!! I agree…the combination of mint and basil (fresh from my garden) make it. Used dried beans. Will make a salad with the rest of the beans adding some peppers and of course my favorite…spicy Italian dressing.
I just fixed this for lunch about a half hour ago. Didn’t realize how long the dried beans would take to cook so I fixed it with canned beans while the dried ones were simmering. That was a good idea because every single drop of this ragout is gone already. I’ll make more for lunches this week.
The fresh basil and mint combo is brilliant. And I don’t really like mint all that much.
Also, I used the No Chicken Broth made by Imagine. No one ever can tell I use fake chicken broth. It is delicious and in soups I prefer it to vegetable broth.
My kids are not vegetarians and they loved it.
Just finished making this…added mushrooms and sweet red peppers…and it is amazing! My spice of choice were fresh basil and parsley…yum yum Have tried a few of your recipes and am always pleased with the results!
Thanks for helping me out in the kitchen..will keep watching for your emails 🙂
I too grow my own tomatoes, basil and mint. I did it and it is wonderful! Simply DELICIOUS! Thank you for such a great recipe. A great Vegetarian meal. All in one pot.
DELICIOUS!!!!!!
What can I substitute for the vinegar…my husband would love this…but he hates all vinegar 🙁
Hi Candi, You can just leave it out…it will still be delicious. But if you think it needs a little zing, try a squeeze of lemon.
It’s 9:45am here in New Jersey. I showed my husband the picture of this recipe and he said…”That look delicious….go make it now!”
I will make it for dinner tonight!