Name: Butter Bean Ragout
Yield: 8 Servings
Ingredients: 1 pound dried butter beans (large lima beans), soaked overnight, drained; 1 teaspoon kosher salt, plus more; 1¼ cups olive oil, divided; ¾ cup finely chopped fresh parsley; 2 garlic cloves, finely chopped, divided; 1 medium onion, chopped; ½ small fennel bulb, chopped; ¼ large celery root (celeriac), peeled, cut into ½-inch pieces; 1 celery stalk, chopped; 2 bay leaves; 3 cups bite-size pieces Tuscan kale; ½ cup panko (Japanese breadcrumbs)

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Alex Lau

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

Recipe notes