Bacon and Cranberry Bean Ragout Recipe

Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp 8 to 10 minutes. Drain off excess grease leaving a teaspoon in the pan.

Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans chicken broth and black pepper. Bring to a boil reduce heat to low cover and simmer until the beans begin to swell 20 to 25 minutes.

Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender 5 to 10 more minutes. Add rosemary lemon zest lemon juice and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat stir in extra-virgin olive oil hot chile paste and fresh herbs.