Ragout Of Clam Hominy Squash And Lima Bean Recipes

WHITE BEAN RAGOUT

Steps:

• Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
• Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
• Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

WHITE BEAN, SWEET POTATO & PEPPER RAGOUT

Steps:

• In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.

RAGOUT OF CLAM, HOMINY, SQUASH AND LIMA BEAN

Steps:

• Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes. Drain and let cool. Cut the sausages into 1/4-inch dice.
• Lay the clams in a roasting pan. Top with the sausage, onions, endive, garlic, Scotch bonnet pepper, wine, 1 cups tomatoes and butter. Bring to a boil on top of the stove, then roast in the oven for 8 minutes. Turn the clam mixture and roast for 5 to 10 minutes longer, or until the clams have opened. Remove the shells, reserve the clams and pour the remaining solids and liquid into a medium saucepan. Simmer for 10 minutes.
• Drain the lima beans and add them to the pot and simmer, covered, for 45 minutes, stirring occasionally. If the mixture begins to stick add cup water. Stir in half of the squash and the rosemary and simmer for 30 minutes. Add the remaining squash and tomatoes and the hominy. Simmer for 20 minutes. Stir in the reserved clams and simmer for 5 minutes. Season with salt and pepper and serve with polenta, couscous or rice.

MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE

Steps:

• Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
• Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
• Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
• Plate Presentation:
• Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.

CORN AND LIMA BEAN RAGOUT RECIPE - (4.7/5)

Steps:

• 1. Cook the beans in a saucepan over medium heat with the onion, bay leaf, parsley branches, thyme sprigs, ½ tsp salt and 2 cups water. When tender, after about 15 minutes, drain and remove the bay leaf, parsley and thyme. 2. Melt the butter in a wide skillet over medium-high heat. Saute the scallions and corn until they begin to get brown, about 2 minutes. Add the beans, half the herbs, paprika and carrot juice. Simmer for 4 minutes. Add the tomatoes and cook for 2 minutes more. Season to taste with salt and pepper. Garnish with the remaining herbs before serving.

BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)

Steps:

• 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
• 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
• 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
• 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

SPICY CHICKEN AND HOMINY RAGOûT

Steps:

• Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.

LIMA BEANS WITH CLAMS

Steps:

• Heat oil in heavy large deep skillet over medium-low heat. Add onion and bay leaf and sauté until onion is golden, about 10 minutes. Add wine and simmer 1 minute. Season with salt and pepper. Arrange clams atop beans. Increase heat to medium-high. Cover and cook until clams open, about 8 minutes. Discard any that do not open. Transfer clams to dish. Remove half of clams from shells and stir into beans. Mix tomatoes and parsley into beans. Mound lima bean mixture in large shallow bowl. Top with remaining clams in their shells and serve.