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White Bean Ragout

Jennifer Segal
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

Basil, fresh

1/2 lb

Cannellini beans, dried

1 pint

Cherry or grape tomatoes

3

Garlic cloves, large

2 tbsp

Mint, fresh

1 1/2 cups

Yellow onions

1 1/2 cups

Chicken or vegetable broth, low sodium

1 1/2 tsp

Tomato paste

1 1/2 tsp

Balsamic vinegar

1

Salt and pepper

1/4 cup

Olive oil, extra virgin