Chef John'S Cranberry Bean Ragout

• 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

1. Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds.
2. 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.
3. 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.
4. Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.

olive oil, garlic, chicken stock, cranberry beans, freshly shucked corn kernels, tomato, currants, lemon zest, salt, fresh oregano

Taken from www.allrecipes.com/recipe/239466/chef-johns-cranberry-bean-ragout/ (may not work)