White bean ragout
White bean ragout
1/8 cup olive oil
4 cans of cooked navy beans or white beans with brine
4 stalks of diced celery
1 large diced white onion
1 bag baby carrots
2 tablespoons garlic-diced
1 cup parmesean cheese- freshly grated
2 pints of heavy cream
salt & pepper to taste
Heat oil in skillet, add garlic, sauté for 1 minute. Add vegetables, sauté for several minutes, add beans with brine, and simmer. Add heavy cream and cheese. Cook and stir occasionally on simmer for 30 minutes, adjust seasoning. Half & half or milk can be used but it will not be as rich and creamy. Goes well with Salmon or Sea Bass or Halibut
