This ragout recipe with white beans and broccoli is a quick and simple meal, perfect for a busy weeknight. It combines sausage, white beans, and broccoli for a delicious meal everyone is sure to love. The best news is, it’s a one-pot dinner, so cleanup is a breeze too!
Ragout is a savory French-style stew that is slow-cooked and contains chunks of meat and various vegetables. My husband first discovered it from watching Jacques Pepin’s Fast Food My Way on PBS. Pepin sped up the process of making ragout by cooking the dish at a higher heat and using ground sausage as the meat. After seeing it on TV, my husband decided to give it a try and make our own version at home.
We use mild Italian sausage, a whole head of broccoli, kale, Cannellini beans, white onion, and garlic. This dish takes less than 30 minutes to make from start to finish, and it only requires one pot for cooking, making it the perfect dish for a busy weeknight dinner.
Ragout Recipe Ingredients
- Mild Italian Sausage
- A head of broccoli
- Frozen kale
- Cannellini beans
- White onion
How to Make Ragout with White Beans and Broccoli
Ragout with white beans and broccoli is so quick and easy to make. Start by browning a package of sausage in a small stockpot. The sausage can either be ground or in links. We usually buy Johnsonville Mild Italian sausage, which comes in links. We remove it from the casing before browning it.
Once the sausage has browned, open a can of Cannellini beans and add 1/2 of the bean juice to the pot. Then set aside the beans to be added later. Add 1/2 a cup of white wine, or beer, a teaspoon of lemon juice to the pot, and a Bay leaf as well. Bring to a boil. Once the liquid is boiling, add the broccoli, frozen kale, white onion, garlic, and spices.
A Note on the Broccoli
You can use frozen broccoli, but we really prefer fresh because it stays a little crunchy. Also, use the entire head of broccoli! Once you’ve chopped up the head, simply cut the outside of the stalk off and chop that up too. Don’t let anything go to waste!
Once all of the vegetables have been added, reduce the heat and simmer the ragout, covered, for about 5 minutes. You just want the vegetables to soften a bit. Then bring everything back up to a boil and add the can of Cannellini beans. Cook, uncovered, for an additional 5 minutes.
And that’s it! Dinner is ready! Serve and top with a little freshly grated Parmesan. We also like to have a little bread and butter, or goat cheese, on the side. A slice of crusty bread dipped in the broth of the ragout is absolutely delicious!
Ragout with White Beans and Broccoli
- 1 head broccoli chopped
- 1 cup frozen kale
- 1/2 white onion diced
- 2 tbsp minced garlic
- 2 links mild Italian sausage
- 16 oz Cannellini beans (white beans)
- 1/2 cup white wine or beer
- 1 tsp lemon juice
- 1 Bay leaf
- 1/8 tsp red pepper flakes
- salt and pepper to taste
- Parmesan cheese
- Remove the sausage from the casing and brown in a small stock pot
- Once the sausage is browned, add 1/2 of the juice from the can of Cannellini beans, white wine, lemon juice and a Bay Leaf. Bring to a boil.
- Add the chopped broccoli, frozen kale, onion, garlic and spices.
- Reduce heat and cover. Simmer for 5 minutes (until the broccoli and onion have softened)
- Add the beans and bring back up to a boil. Cook uncovered for an additional 5 minutes.
- Serve with grated Parmesan cheese and a crusty baguette.