Chef John'S Cranberry Bean Ragout - cooking recipe

Ingredients

2 tablespoons olive oil
2 cloves garlic, sliced
1 cup chicken stock, or as needed
1 cup shelled cranberry beans
1 cup freshly shucked corn kernels
1/4 cup diced ripe tomato
2 tablespoons dried currants
1 tablespoon fresh lemon zest, plus more for garnish
salt and ground black pepper to taste
2 tablespoons chopped fresh oregano, divided

Preparation

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.