White Bean Ragout with Chorizo

White Bean Ragout with Chorizo

I originally came up with this one night to provide a nice base to a wonderful piece of black grouper I made for my husband and me. I love the acid of tomatoes with fish and after I made it, I thought it would go well with lots of other dishes too. I decided it would stand up nicely next to the pork tenderloin for the Valentine’s Luncheon at my church.

Level of Difficulty: Moderate
Time Required: Prep Time – 15 min; Cook Time – 30 min


Quantities in parentheses are for when I made this for 70
2 T Extra Virgin Olive Oil (1/3 cup)
1 medium sweet onion, diced (15)
3 cloves garlic, minced
1 can Cannelini Beans, drained and rinsed (20 cans)
1 -28oz can of quality whole, canned tomatoes (~300oz, I bought 3-106oz cans from Costco)
2 T tomato paste (4 small cans)
1 link chorizo sausage, casing removed (18 links)
1 cup white white
1 T Oregano
1 T Thyme
Juice of 1 lemon
Salt and Pepper to taste
Parsley for garnish

Preparing White Bean Ragout with Chorizo:

Saute onion over medium heat in olive oil until translucent. Add minced garlic and saute for another 2 minutes. Add tomato paste and stir to incorporate and cook until the red becomes a deeper color. Remove the chorizo from its casing and add to onion mixture. Break it apart and cook until done. Remove any excess grease from the chorizo.

Add wine (if over gas, take it off the flame so you don’t burn the place up) and scrape up any bits from the bottom of the skillet. Bring to a simmer for about 5 minutes to reduce. Add the whole tomatoes while crushing them with your fingers into smaller pieces. Bring back to a simmer and let reduce for about 5 minutes. Add the beans, oregano, thyme, salt, pepper and lemon juice. Taste. Adjust salt and pepper to your liking.


Important Tips:

Cooking the tomato paste really helps bring out a deeper flavor.
Draining and rinsing the beans removes excess sodium and flavors that won’t mix well in this dish.


When I made this to go with the fish, I added 1/4 cup of capers to it and a bit more lemon. Then, while it was simmering at the very end, I just set the fish (seasoned with salt and pepper) on top and covered the pan. It took about 8 -10 minutes for the fish to be done.

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