White Bean Ragout With Sage
serves 2-4
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1 tablespoon olive oil
1 tablespoon chopped fresh sage
1/4 teaspoon red pepper flakes
1 clove garlic, minced
2 15-ounce can white beans, rinsed and drained
1 tablespoon fresh lemon juice
salt and pepper
prep: 5 minutes
total: 20 minutes
colander
medium nonstick sauté pan
1. Heat the oil in a medium nonstick sauté pan over medium heat. When the oil is hot and shimmering, stir in the sage, red pepper flakes and garlic. Sauté until the garlic becomes fragrant but doesn't brown, a minute or so.
2. Add the beans and enough water to almost cover them. Simmer the beans gently until they thicken and almost all the water is gone, 6-8 minutes. Take the pan off the heat, stir in the lemon juice and season with salt and pepper to taste.
2. Add the beans and enough water to almost cover them. Simmer the beans gently until they thicken and almost all the water is gone, 6-8 minutes. Take the pan off the heat, stir in the lemon juice and season with salt and pepper to taste.
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