Tammi from Momma's Meals s our hostess for today's #SundaySupper. Tammi picked a 'beantastic' theme. So anything and everything made with beans. I wanted to make a smoky bean ragoût without bacon. No reason for the restriction, I was just intrigued by friends' comments that my Lapsang Souchong Blondies tasted like they had bacon in them. I figured I'd give this substitution a try. Success. Ragoût is a thick, hearty French stew; there's a similar version known as ragù in Italy. The defining characteristic of ragoût: it is cooked slowly over low heat for a long, long time. The extended cooking allows flavors to develop, creating a rich layered flavor. In terms of ingredients, there are no rules with ragoût. And because ragoût can be filling, serve small portions. Leftovers are fantastic because this stew tastes even better on the second day! Ingredients Bean Ragoût 5 C dried beans, soaked (I used red adzuki) 2 T butter splash of oliv...