White Bean, Artichoke, and Chard Ragout with Fennel Relish

White Bean, Artichoke, and Chard Ragout with Fennel Relish
Photo by Randy Mayor

Ingredients

  • 1 teaspoon dried basil
  • 2 cups (1/2-inch) cubed red potatoes
  • ¾ teaspoon salt
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • ¾ cup water
  • + 22 more ingredients
    • ½ teaspoon sugar
    • 3 cups thinly sliced leek (about 2 large)
    • 1 cup (1/2-inch-thick) slices carrot
    • 1 cup boiling water
    • 1 (9-ounce) package frozen artichoke hearts, thawed
    • 2 ½ cups chopped fennel bulb (about 1 large)
    • 6 sun-dried tomatoes, packed without oil
    • 3 cups shredded fennel bulb (about 1 large)
    • ¼ teaspoon dried oregano
    • 1 tablespoon fresh lemon juice
    • 2 cups chopped Swiss chard
    • ¼ teaspoon salt
    • Ragout:
    • 3 garlic cloves, minced
    • 1/8 teaspoon black pepper
    • Relish:
    • 1 cup chopped red bell pepper
    • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained
    • 1 cup diced yellow bell pepper
    • 3 cups cooked cannellini or Great Northern beans
    • 2 teaspoons olive oil
    • 1 (14-ounce) can vegetable broth

To prepare ragout, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender. Place leek mixture in a 5-quart electric slow cooker. Add beans and next 11 ingredients (through artichokes). Cover and cook on high 8 hou...

View full recipe at My Recipes

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