Ready and Waiting Bean and Vegetable Ragout

Total Time
8hrs 45mins
Prep 45 mins
Cook 8 hrs

Hearty and wholesome

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.
Most Helpful

5 5

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.

4 5

We liked this. The root vegetables are very nice. We found the flavor a little mild. Some grated parmesan jazzed it up a bit. I used the collard greens. I sautéed in olive oil for a minute or two, then added 1/4 cup of water, put the lid on the pan and let it cook down for 10 minutes (per another recipe's instructions). This worked well and I then added it to the crockpot for an extra 10 minutes as specified. In my household, this made 3 servings: for myself, my husband and my father in law. There would not have been enough for any seconds and I served with garlic bread.

5 5

This was so good. It's perfect for a cold winter's day. I like the earthyness that the turnip and parsnip brought to this recipe, and the white wine was a really nice addition. The recipe refrigerates and reheats wonderfully, so I'm not worried about leftovers.