There’s a particular magic in the simplicity of French country cooking. This ragout, a humble stew of the giant, buttery Haricots de Soissons (Soissons beans) perfumed with earthy savory (sarriette), is a perfect example. It’s a dish that teaches you to appreciate the ingredient itself. The first time I had it, in a farmhouse in Picardy, I was stunned by how something so simple could be so profoundly satisfying. It’s a warm, creamy, and vegetarian-friendly centerpiece that feels both rustic and elegant.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 min (plus soaking) | 2 hours | 2.5+ hours | 6 | Simple & slow |
Why You’ll Love This Recipe
- It’s the ultimate comfort food: Creamy, savory, and incredibly soothing.
- Celebrates a single ingredient: It teaches you to appreciate the beauty of a perfectly cooked heirloom bean.
- Naturally vegetarian: It’s a hearty, satisfying main course that doesn’t rely on meat.
- The aroma is unforgettable: The scent of savory and beans simmering together is pure French countryside.
Grab These
- 1 lb dried Haricots de Soissons or large white beans, soaked overnight
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 2 sprigs fresh savory (or 1 tsp dried)
- 1 bay leaf
- Salt and white pepper
- 2 tbsp crème fraîche (optional, but lovely)
Let’s Make It
Drain and rinse your soaked beans. In a large Dutch oven, heat the olive oil over medium heat. Add the onion and carrots and cook until soft and translucent, about 8 minutes. Add the garlic and cook for another minute until fragrant.
Add the drained beans, vegetable stock, savory, and bay leaf to the pot. Bring to a boil, then immediately reduce the heat to the lowest possible simmer. Cover and let it cook gently for 1.5 to 2 hours.
You’re waiting for the beans to be completely tender and the liquid to have thickened into a creamy, starchy sauce. Stir occasionally to prevent sticking.
Once the beans are tender, remove the bay leaf and savory sprigs. Season generously with salt and white pepper. For a touch of luxury, stir in the crème fraîche right at the end.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 320 kcal |
| Protein | 18g |
| Carbohydrates | 55g |
| Fat | 8g |
| Fiber | 18g |
| Sugar | 6g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Meat: Add a ham hock or a few slices of diced bacon with the onions for a deeper, smoky flavor.
- Creamier Texture: Blend one cup of the cooked beans with a little liquid and stir it back into the ragout.
- Herb Swap: No savory? Fresh thyme is a wonderful, if different, substitute.
Serving Ideas
- Serve as a main course with a robust green salad and a crusty baguette.
- As a side dish to roasted chicken or sausages.
- Topped with a drizzle of truffle oil for a special occasion.
Storage & Reheating
- Storage: Keeps beautifully in the fridge for up to 4 days.
- Reheating: Reheat gently on the stovetop, adding a splash of water or stock to loosen the sauce if necessary.
My Two Cents
- Pro-Tip: The key is the gentlest possible simmer. A rolling boil will cause the beans to break apart and become mushy.
You Asked, I’m Answering
Q: I can’t find Haricots de Soissons. What can I use?
A: Large Lima beans or Corona beans are the best substitutes. The texture and size are similar.
Q: My ragout is too watery.
A: Remove the lid for the last 15-20 minutes of cooking to allow the liquid to reduce and thicken.