If you choose, keep the shells on. For something a little fancier, shell the fish and serve it over pasta. In any case, these shrimp are flavorful, buttery, and spicy!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 teaspoon olive oil
- 4 slices bacon, coarsely chopped
- 1 teaspoon bacon drippings
- ¼ cup minced shallots
- salt to taste
- 4 cloves garlic, crushed
- 1 cup shelled cranberry beans
- 2 cups chicken broth, or as needed
- ground black pepper to taste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 pinch cayenne pepper, or to taste
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon hot chile paste (such as sambal oelek)
- 1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)
Instructions
- Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
- Stir shallots and salt into cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until beans begin to swell, 20 to 25 minutes.
- Uncover and continue cooking bean and bacon mixture until liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 13 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 226 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This “Bacon and Cranberry Bean Ragout” was excellent: very savory! This recipe is one I should certainly make again. I used water instead of chicken broth and cooked my dried beans in a pressure cooker ahead of time. I also quadrupled the recipe, which the two of us gobbled up in 24 hours. Thank you Chef John for sharing your recipe.
This was very, very tasty and satisfying!! We found fresh cranberry beans at our farmer’s market and found this recipe. The fresh beans were a bit pricey at $7 for about a cup and a half of shelled beans, but we didn’t mind the $ when we tasted them. Will definitely try this recipe with dry beans and see if it’s as good as from fresh. We used dried rustico Italian seasoning and added fresh basil and we loved the lemon zest and juice, but didn’t over-do on it. Also used lots of bacon. This will be a new staple for our meals.$
I have made these many, many times and my whole family (kids included) love them! I omit the rosemary, but that’s it.
Overall, I really enjoyed this dish. The lemon was a little strong, so next time I might dial the lemon back a bit. I also added some chard to amp the nutritional value, and liked it as well. Definitely a repeat for my family.
This was delicious!! I let it cook down a bit so that the sauce was thick and delicious… don’t skimp on the fresh lemon juice and zest or the herbs… everyone completely cleaned their bowls!
Maybe it’s because I’m from Texas but these are weird. I didn’t care for the combination of bacon, rosemary, and lemon. Next time will leave lemon out of the picture. The good news is I am now a huge fan of theseed meaty cranberry beans.
Super tasty! I didn’t have bacon, so I used ham, so no fat. I also put in some spicy peppers to add heat and green color/texture, instead of the pepper and chili paste. Even better after sitting a couple days!
This was freakin’ delish! Thank you Chef John (can’t wait to try your neck sauce, btw). Only things I added were some swiss chard that needed to be used up (added at the end when I took the lid off to finish cooking the beans), and a fistful of green beans from the garden (added with the cranberry beans)- so good, and my husband ate it all up- no leftovers. Thanks again- I was looking for a recipe to use the fresh cranberry beans and this did not fail- yum!
I used dried cranberry & pintos as my son mistakenly mixed them together in our bean jar. I doubled the beans but halved the spices over acid reflux. It smells heavenly on this chilly summer day.