Bacon and Cranberry Bean Ragout
This cranberry beans recipe makes a rustic and deeply satisfying bacon and cranberry bean ragout. It makes a stellar side dish to pretty much anything coming off your late summer grill.
olive oil
1
teaspoon
bacon, coarsely chopped
4
slices
bacon drippings
1
teaspoon
minced shallots
¼
cup
salt to taste
garlic, crushed
4
cloves
shelled cranberry beans
1
cup
chicken broth, or as needed
2
cups
ground black pepper to taste
chopped fresh rosemary
2
teaspoons
lemon zest
2
teaspoons
lemon juice
2
tablespoons
cayenne pepper, or to taste
1
pinch
extra-virgin olive oil
2
teaspoons
hot chile paste (such as sambal oelek)
1
teaspoon
chopped fresh herbs (Italian parsley, chervil, or oregano)
1
tablespoon
 Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
  Stir shallots and salt into cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until beans begin to swell, 20 to 25 minutes.
  Uncover and continue cooking bean and bacon mixture until liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.
