Chef Johns Cranberry Bean Ragout

Inspired by Chef John’s favorite Spanish restaurant in San Francisco, Ramblas, this side dish features big, meaty beans stewed with corn, citrus, and currants.

Step: 1

Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds.

Step: 2

Pour 1/2 cup chicken stock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir. Sprinkle 1 pinch oregano over the beans mixture.

Step: 3

Bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes.

Step: 4

Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.

Per Serving: 278 calories; protein 13.1g; carbohydrates 41.7g; fat 8.1g; cholesterol 0.2mg; sodium 181.6mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .