A warming dish for midwinter is white bean ragout. It is easy to make and very satisfying when the cold winds blow. It's quite versatile, too. It is usually served as a side to a roast, but it also can be served as a first course, as a hearty soup, or as a sauce tossed with penne pasta and sprinkled with some shredded Parmeggiano Reggiano. You can even purée it and use it for a very interesting dip with chunks of crusty bread.