Side Pannel
Smoked Bean Ragout
Ingredients List
- 1 c Dried white beans
- 1 c Dried baby lima beans
- 6 c Water
- 1/2 ts Liquid Barbecue Smoke.
- 2 Bay leaves
- 4 Whole garlic heads
- 2 c Cubed peeled butternut
- Squash
- 4 c Vertically sliced onion
- 1/2 c Sherry
- 1 tb Balsamic vinegar
- 2 ts Sugar
- 14 1/2 oz Can vegetable broth
- 1/2 ts Dried savory
- 1/2 ts Dried marjoram
- 1/2 ts Salt
- 1/2 ts Dried thyme
- 1/2 ts Pepper
- 1/4 ts Ground nutmeg
- 1 Bay leaf
- 2 c Chopped tomatoes
Directions
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.
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.
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