Chef John's Cranberry Bean Ragout Recipe

Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted about 30 seconds.

Pour 1/2 cup chicken stock over the garlic; add cranberry beans corn tomato currants lemon zest salt and black pepper respectively and stir. Sprinkle 1 pinch oregano over the beans mixture.

Bring the mixture to a simmer reduce heat to medium-low add another splash chicken stock and cook at a simmer stirring occasionally and adding more broth to keep mixture from becoming dry until the beans are completely tender about 45 minutes.

Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.