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    You are in: Home / Recipes / Three-Bean and Vegetable Ragout Recipe
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    Three-Bean and Vegetable Ragout

    Three-Bean and Vegetable Ragout. Photo by FrVanilla

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    FrVanilla's Note:

    From Today's Parent magazine. This recipe works in a crockpot and freezes well. I use fresh green beans, top it with cheddar cheese and serve it with soft polenta and a salad.

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    Units: US | Metric


    1. 1
      In a large saucepan, heat oil over medium heat. Add onion, peppers and garlic and cook until softened- about 5 minutes.
    2. 2
      Stir in carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste and seasonings. Simmer over medium low heat, covered for about 30 minutes. Stir ocassionally.
    3. 3
      Add beans and cook until heated and tender.
    4. 4
      Serve with soft polenta, couscous or mashed potatoes.
    5. 5
      Spinkle with cheese.

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    Ratings & Reviews:

    • on October 26, 2013


      Wonderful! We loved this ragout. I used a mixture of frozen green beans, yellow beans and carrots. I also added some fresh mushrooms.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Three-Bean and Vegetable Ragout

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 267.9
    Calories from Fat 37
    Total Fat 4.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 1073.4 mg
    Total Carbohydrate 49.4 g
    Dietary Fiber 11.7 g
    Sugars 9.4 g
    Protein 11.3 g

    The following items or measurements are not included:

    vegetable stock

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