Ready and Waiting Bean and Vegetable Ragout

READY IN: 8hrs 45mins
Recipe by ratherbeswimmin

Hearty and wholesome

Top Review by lryan71211

This was delicious! I made it exactly as shown except I used baby spinach because I didn't have collard greens. It has a natural sweetness, probably from the sweet potato. I didn't serve it over anything. It came out nice and thick. Have made it twice already because we eat it up as soon as I make it. Absolutely a keeper.

Ingredients Nutrition


  1. Heat oil in a large skillet over medium heat; add in the onion and carrot; cover and cook 5 minutes until softened.
  2. Transfer cooked veggies to a 4-6 quart slow cooker.
  3. Add in the turnip, parsnip, sweet potato, beans, stock, wine, thyme, salt, and pepper; cover and cook on LOW for 6-8 hours.
  4. !0 minutes before ready to serve, stir in the cooked collards; serve hot.

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