Recipes for the Web

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Jacques’s Ragout of White Beans

1 lb. Great Northern or other small white beans,

sorted through and rinsed

1 1/2 tsp. salt, plus more, to taste

1 Tbs. olive oil

3 oz. lean pancetta, diced into 1/4-inch pieces

1 1/2 cups chopped onions

5 garlic cloves, peeled and thinly sliced

2 tsp. minced fresh thyme

1/4 tsp. freshly ground pepper, plus more, to taste

2 Tbs. chopped fresh parsley

In a large pot, combine the beans with 6 cups cold water and 1 1/2 tsp. salt. Bring to a boil and

simmer gently, partially covered. After 1 hour, taste several beans to check for doneness. They

should be tender to the bite but not mushy. Simmer longer if necessary.

While the beans are cooking, in a large fry pan over medium heat, warm the olive oil. Add the

pancetta, toss to coat with the oil and cook 2 minutes. Stir in the onions, garlic, thyme and 1/4

tsp. pepper. Cook, stirring occasionally, until the onions and garlic are soft, about 10 minutes

more. When the beans are nearly tender, stir in the pancetta-onion mixture and return to a simmer.

Cook, partially covered, over low heat, stirring occasionally, until the beans are done, about 10

minutes more. Remove from the heat. Strain or ladle out any liquid covering the beans.

For a thick, creamy texture, remove 1 cup of beans and puree in a blender or food processor; stir

the puree through the rest of the beans. Adjust seasonings as needed. Just before serving,

sprinkle the chopped parsley over the beans. Serves 4 to 6.

Adapted from Julia and Jacques Cooking at Home, by Julia Child and Jacques Pépin (Knopf,

1999).

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