FatFree Home
FatFree Recipe Archive
More beans recipes from FatFree

smoked-bean-ragout recipe

Date:    Mon, 03 Apr 95 22:40:59 MDT
 From:    nanetteb@csn.org
 	This recipe is a bit fussy but good. I included my variations (to
 make this in a pressure cooker) at the end of the recipe. It is from an
 article on vegetarian restaurants in San Francisco in the March issue of 
 Cooking Light. 
                    *  Exported from  MasterCook II  *
                             Smoked Bean Ragout
 Recipe By     : Cooking Light/Millenium Restaurant in SF
 Serving Size  : 9    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           dried white beans
    1      cup           dried baby lima beans
    6      cups          water
      1/2  teaspoon      liquid Barbecue Smoke.
    2                    bay leaves
    4      whole         garlic heads
    2      cups          cubed peeled butternut squash
    4      cups          vertically sliced onion
      1/2  cup           sherry
    1      tablespoon    balsamic vinegar
    2      teaspoons     sugar
   14 1/2  ounces        can vegetable broth
      1/2  teaspoon      dried savory
      1/2  teaspoon      dried marjoram
      1/2  teaspoon      salt
      1/2  teaspoon      dried thyme
      1/2  teaspoon      pepper
      1/4  teaspoon      ground nutmeg
    1                    bay leaf
    2      cups          chopped tomatoes
 Sort and wash beans: place in a Dutch oven. Cover with water to 2 inches 
 above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover 
 and let stand 1 hour. Drain beans, and return to pan. Add 6 cups water, 
 liquid smoke seasoning, and 2 bay leaves; bring to a boil. Cover, reduce 
 heat, and simmer 45 minutes. Drain beans in a colander; discard bay 
 leaves. Set beans aside.
 Remove white papery skin of garlic heads, making sure not to peel  or 
 separate cloves. Wrap each head separately in aluminum foil. Bake at 350 
 for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to 
 extract 1/3 cup pulp; discard skins. Set pulp aside.
 Steam squash, covered, 6 minutes or until crisp-tender; set aside.
 Combine onion and sherry in Dutch oven. Cover and cook over medium heat 10 
 minutes. STir in vinegar or sugar. Cook, uncovered, over medium-high heat 
 15 minutes or until onion turns dep golden, stirring frequently. Add 
 beans, garlic pulp, squash, broth, and next 7 ingredients; bring to a 
 boil. Reduce heat; simmer 15 minutes. Remove from heat; discard bay leaf, 
 and stir in tomato. Yield: 9 servings (1 cup serving size).
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Nan's Pressure Cooker Adaptations: Soak beans in 6 cup water 
        overnight. Add vegetable broth, liquid smoke and bay leaves and 
        bring to high pressure. Cook 5 minutes and let pressure release 
        naturally. Add garlic, squash, onion, (omit sherry for sauteing) 
        balsamic vinegar, and spices. Bring back to high pressure. Cook 
        for 5 minutes. Release pressure and add tomatoes.
 kwvegan vegan