The May issue of Bon Appetit has been open on my kitchen counter pretty much since it arrived in the mail. There’s so much in it I want to cook! Last night I made the White Bean Ragout with Toast from page 48. It’s easily veganized by omitting the parmesan (which I did not do). I served it to my kids with some sliced turkey dogs – super fancy franks ‘n beans style. For the husband I added poached salmon (another BA recipe I’ll tell you about tomorrow).
The recipe calls for making a soffritto (sautee 3 finely chopped onions and 1 finely chopped red pepper in olive oil until very soft, add 3 minced cloves of garlic, 2 tsp. tomato paste and cook until tomato becomes deep red), but I’ve definitely seen ready-made soffritto in the freezer section of the grocery store so you could probably skip a step there. Basically, you just heat 2 cans (15oz, drained, rinsed) cannellini beans in 1/2 cup soffritto over medium-high heat for about a minute. Stir in 2 1/2 cups of vegetable broth (the actual recipe called for more) and bring to a boil. Simmer, scraping up the browned bits, until thickened. Add a cup of halved cherry or grape tomatoes and simmer until those are tender. Stir in 2 tbsp grated Parmesan (or don’t) and season with salt and pepper. Serve over thick slices of toasted ciabatta, garnished with chopped parsley and drizzled with olive oil. Yum!