White Bean Ragout with "Toast"

Another gem to come out of this Labor Day weekend has been a 2012 Bon Appétit Test Kitchen recipe that utilizes an Italian soffritto, or a mix of chopped aromatics. You'll only be using a half cup of the almost two cups this recipe produces, so I'd recommend either freezing it in preparation for your next sauce or soup, or adding it to just about everything for a next few days. (Ours has gone into a panini with mozzarella and basil and on eggs so far). 

The name of this recipe is misleading in that I can't say toast appeals to me unless I'm post-stomach flu and in search of the bland. Broth, anyone? Instead, the recommended preparation calls for sliced ciabatta, rubbed with garlic and sprinkled with parm before crisping in the oven, or per my preference, brushed with EVOO before grilling and rubbed with garlic post-grill. Either way, it's not your mama's toast. 


WHITE BEAN RAGOUT WITH TOAST

Ingredients:

3 medium onions, chopped (or 2 large onions)
1 red bell pepper, chopped
1/2 cup EVOO, plus more as needed
Kosher salt & freshly ground pepper
4(+) garlic cloves -- 3 finely grated, 1 halved
2 teaspoons tomato paste
4-6 1"-thick slices grilled or toasted ciabatta (a better estimate is two slices per person)
8-10 tablespoons finely grated Parmesan, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided (or chicken broth)
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley

Directions: 

Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1 cup); add to bowl and mix well.

Two large yellow onions, post-food processor.

Shout out to my sous-chef/editor/hubby.
Also, food processor = best thing ever.

Heat EVOO in a large heavy skillet over medium heat. Add onion mixture carefully and season with salt and pepper. Sauté, stirring often, until vegetables are completely softened, about 30 minutes. 

The soffritto at the end of 30 minutes.
You'll need to stir almost constantly  for the last 5-8 minutes.

Add finely grated garlic (I used 4-5 cloves) and tomato paste (go for a TBS) and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.

Preheat oven to 375°F. Rub bread slices with cut sides of garlic clove, and place bread on a baking sheet. Sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside. (Alternative: Heat grill to medium-high. Brush the ciabatta slices with EVOO on both sides. Grill, turning often, until crisp and browned around the edges with faint grill marks. Rub cut garlic onto top of each slice and set aside). 

Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth and bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. (NOTE: I simmered this for at least ten minutes, perhaps longer). Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan, but if you'd like an especially rich flavor (or if you're like me and have four different blocks of parm in your fridge), add up to 1/4 cup. Season with salt and pepper to taste.

Divide bread among bowls. Top with some bean mixture and broth. Garnish with Parmesan and parsley. Drizzle with oil, if desired, and serve warm. 

The ciabatta soaks up the beautiful Parmesan broth, and the fresh tomatoes and parsley  make flavors pop. 

Thanks, as always, Epicurious. ;) 

http://www.epicurious.com/recipes/food/views/White-Bean-Ragout-with-Toast-395436