White Bean Ragout With Lemongrass
serves 2-4
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1 tablespoon unsalted butter
1 4-inch piece of lemongrass
1 shallot, minced
2 15-ounce cans white beans, rinsed and drained
2 tablespoon chopped fresh mint
prep: 5 minutes
total: 25 minutes
colander
medium nonstick sauté pan
1. Remove the outer layer from the lemongrass. Bruise the stalk with the back of a knife.
2. Heat the butter in a medium nonstick sauté pan over medium heat. When the butter has melted, stir in the lemongrass. Sauté until the lemongrass becomes fragrant but doesn't brown, 2-4 minutes.
3. Add the beans and enough water to cover them. Simmer the beans gently until they're very tender and almost all the water is gone, 10-20 minutes. Take the pan off the heat, stir in the mint and season with salt and pepper to taste.
2. Heat the butter in a medium nonstick sauté pan over medium heat. When the butter has melted, stir in the lemongrass. Sauté until the lemongrass becomes fragrant but doesn't brown, 2-4 minutes.
3. Add the beans and enough water to cover them. Simmer the beans gently until they're very tender and almost all the water is gone, 10-20 minutes. Take the pan off the heat, stir in the mint and season with salt and pepper to taste.
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