White Bean Ragout
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this recipe using beans that I had cooked and frozen. I roasted the tomatoes on a sheet pan before combining everything. I topped it with grated Parmesan and baked it uncovered for about twenty minutes, while heating up some garlic bread. This was a delicious meal, perfect for a cold winter day…or any day!
Love this dish – quick and easy (though I often cook my own beans vs canned), colorful and VERY tasty! I serve it with garlic bread as suggested and it is a perfect way to sop up the juices.
Love this dish all year round! Easy and quick (though I often cook my beans instead of using canned) – VERY TASTY and served with garlic bread(highly recommend Julians at Whole foods) to sop up the juices – YUM!
I just made this with what I had on hand so substituted the mint and basil with french dry herbs and a little pesto at the end. It was really delicious, easy and everyone loved it.
A great quick bean dish.
In the recipe it mentions this is the perfect summer dish. However, I beg to differ… It is lovely for every season. My family and I just made this dish and were taken a back by the yummy flavours of this easy recipe. This will definitely be added to the rotation of family suppers. Great job Jenn, keep up the good work.
Our 6yo daughter’s new favorite dinner! Served over brown rice with a dusting of parmesan cheese, it’s the perfect weekday meal, and leftovers are even more spectacular!!
Made this last night and it was absolutely delicious! Thank you for the recipe
Your recipes are wonderful. I am an inexperienced cook. My Mom grows both peppermint and spearmint. Which kind is preferable? Thanks so much for all your input.
Hi Kimmie, so glad you like the recipes! I’d go with the spearmint here. (And when recipes call for mint, generally spearmint is the best option). Hope that helps!
this is one of the most delicious recipes I have ever tasted, just as it is. I loved that it was so simple and flavorful.
Fantastic dish, it’s light and filling at the same time
This was so great. As a new vegan, I am always looking for recipes with beans. I was so hesitant to add mint; however, the mint was so great and gave it such an amazing flavor. I’ve had to hide the rest of the leftovers from my husband w-a-a-y in the back of the refrig. I’ll be making this again tomorrow for him! I love all of your recipes – just fantastic! I’d give it 10 stars if I could! Hearty and homey – just great for a winter’s day.