Shelling Bean Ragout
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Instructions
1. Add the olive oil and garlic to a saucepan. Turn the heat to medium and as soon as the garlic starts to sizzle, add the rest of the ingredients (except for the parsley) and enough broth to just barely cover.
2. Bring to a simmer, reduce the heat to low and cook for about 40 minutes, stirring occasionally, until the beans are tender and creamy.
3. By the time the beans are cooked, most of the broth will be gone and the mixture will thicken, so be careful not to burn it. While the beans are cooking, add more stock if needed.
4. Serve hot topped with fresh parsley.
