Equipment
Ingredients
Bean Base
- 510 g fresh shell beans, shelled
- 100 g onion, peeled
- 1 garlic, crushed
- 1 bouquet garni, wrapped in leek leaf and tied
- 950 ml water
- 5 g salt
Vegetable Aromatics
- 30 ml olive oil
- 2 leeks, halved and sliced 1.25cm thick
- 1 celery, chopped
- 2 garlic, minced
- 240 ml tomato, peeled, seeded, and chopped
- black pepper
Finishing
- 1 pattypan squash, quartered and sliced 6mm thick
- 5 g fresh basil, slivered
- 20 g parmesan cheese, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 345 kcal
- Protein
- 31 g
- Carbohydrates
- 51 g
- Fat
- 10 g
- Fiber
- 11 g
- Sugar
- 7 g
- Sodium
- 702 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 3 mg
- Potassium
- 499 mg
- Calcium
- 146 mg
- Iron
- 2.2 mg
- Magnesium
- 47 mg
- Phosphorus
- 110 mg
- Zinc
- 0.6 mg
- Vitamin A
- 131 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 55 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.0 mg
- Folate
- 81 mcg
- Water
- 441 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place shell beans, onion, crushed garlic, bouquet garni, and 950ml water into a heavy soup pot.
Bring the liquid to a boil over high heat. Add salt to taste, then reduce heat to low and cover. Simmer for 30 minutes.
Remove the onion and the crushed garlic clove from the pot and discard.
In a medium skillet, heat the olive oil over medium heat.
Add sliced leeks and chopped celery. Sauté until the vegetables begin to soften, approximately 3 minutes.
Add minced garlic and cook until fragrant, about 30 to 60 seconds.
Stir in the chopped tomatoes. Season with salt and pepper. Cook for 10 minutes, stirring occasionally, until tomatoes break down.
Transfer the leek and tomato mixture from the skillet into the pot with the beans. Add the sliced pattypan squash.
Return the pot to a simmer. Cook for 15 minutes until beans are creamy and vegetables are tender.
Remove the bouquet garni. Taste the ragout and adjust salt and pepper as needed.
Ladle the ragout into bowls. Garnish with slivered basil and grated Parmesan.
Chef's Notes
- For optimal flavor, use the freshest shell beans possible. If using dried beans, ensure they are soaked and cooked until tender before starting this recipe, adjusting the cooking liquid accordingly.
- When sautéing the leeks, aim for a gentle softening rather than browning to maintain their delicate flavor and pale color.
- The bouquet garni is crucial for infusing subtle aromatics. Ensure the herbs are fresh and tied securely so they don't fall apart in the broth.
- Don't overcook the pattypan squash; it should be tender but still hold its shape to add texture to the ragout.
- Taste and adjust seasoning aggressively at the end. The beans and vegetables will absorb a significant amount of salt.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Beans may become slightly softer upon thawing.
Reheating: Warm over medium heat on the stovetop until simmering.
Troubleshooting
Beans remain hard after cooking time
Cause: Beans are older or the simmering temperature was too low.
Fix: Continue simmering in 10-minute intervals until desired texture is reached.
Prevention: Use fresh shell beans and maintain a consistent gentle bubble.
Cultural Context
This dish, while not tied to a specific French region, embodies the rustic and seasonal cooking found throughout the French countryside. It highlights the use of fresh, readily available vegetables and legumes, often prepared as a comforting and nourishing meal during the summer and early autumn months when ingredients like shell beans and pattypan squash are at their peak.
