Bacon and Cranberry Bean Ragout

1 teaspoon olive oil

4 slices bacon, coarsely chopped

1 teaspoon bacon drippings

¼ cup minced shallots

salt to taste

4 cloves garlic, crushed

1 cup shelled cranberry beans

2 cups chicken broth, or as needed

ground black pepper to taste

2 teaspoons chopped fresh rosemary

2 teaspoons lemon zest

2 tablespoons lemon juice

1 pinch cayenne pepper, or to taste

2 teaspoons extra-virgin olive oil

1 teaspoon hot chile paste (such as sambal oelek)

1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)

Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.

Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.

Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.