May 6

White bean ragout. Light. Fresh. A Spring time classic.

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I had the best beans of my life when I was in Newfoundland at Mallard Cottage. White beans that honestly felt like a hug. Warm, comforting, familiar. Loved them. Served with confit chicken leg that was voted “bite of the trip” by both my wife and I. Beautiful dish.

Anyway, since being home I have wanted to recreate this the best I can. So here it is. Doesn’t look fancy, but its super delicious and cosy. These beans are so versatile, goes great with pork, chicken and really anything you want. A roast chicken and a glass of white wine works! Enjoy!


  • 1 bag of white beans soaked over night
  • 3 bay leaves
  • 9 garlic cloves
  • 1 leek chopped
  • 3 cups beef broth
  • 3 cups water
  • 1 1/2 white onion chopped
  • 1 Tbsp olive oil
  • 5 large pinches of kosher salt
  • 1 shallot
  • a splash of white wine
  • 1 lemon juiced


  1. In a large pot, cover bean with water and allow to sit over night.
  2. Once beans have softened, combine beans, bay leaves, 3 smashed garlic cloves, 1/2 of the green stalk of a leek, beef stock, water and 1/2 white onion chopped, salt, olive oil and simmer for 1h. Strain making sure to reserve the liquid.
  3. While your mix is simmering, sauté 1 white onion, 1 shallot, the white of the leek and the remaining green of the leek thinly chopped and 4-5 chopped garlic cloves on medium-high heat. Deglaze with a splash of white wine (Preferably a tidal bay).
  4. Once sautéed, gently add back the beans. Pour reserved stock 3/4 cup at a time on low heat until it creates a saucy consistency. Treat is as if it were a risotto.
  5. If beans have a slight mealy consistency add more stock or water until they have softened up.
  6. Before serving finish with a splash of lemon juice and salt to taste.