Quick White Bean and Celery Ragout
Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.
- Serves: 4 persons
- ⅔cup vegetable stock, plus more as needed
- ⅓cup extra-virgin olive oil
- 4stalks celery, thinly sliced on an angle, leaves reserved
- 2medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into 1/2-inch pieces
- 2scallions, thinly sliced on an angle
- Kosher salt and black pepper
- 2(15-ounce) cans cannellini beans, rinsed and drained
- Crème fraîche, mascarpone or sour cream, for serving
- Pesto, for serving
- Cooked pearl couscous or grilled bread, for serving
Step 1Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.
Step 2Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.