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


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