Three-Bean and Vegetable Ragout
photo by FrVanilla
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 1 medium onion, chopped
- 1 medium green peppers or 1 medium red pepper, chopped
- 2-3 garlic cloves, minced
- 2 carrots, sliced
- 793.78 g can diced tomatoes
- 538.64 g can kidney beans, drained
- 538.64 g can chickpeas, drained, rinsed
- 236.59 ml vegetable stock
- 29.58 ml tomato paste
- 2.46 ml dried oregano
- 2.46 ml salt
- 1.23 ml pepper
- 236.59 ml frozen cut green beans
- grated parmesan cheese or shredded cheddar cheese
directions
- In a large saucepan, heat oil over medium heat. Add onion, peppers and garlic and cook until softened- about 5 minutes.
- Stir in carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste and seasonings. Simmer over medium low heat, covered for about 30 minutes. Stir ocassionally.
- Add beans and cook until heated and tender.
- Serve with soft polenta, couscous or mashed potatoes.
- Spinkle with cheese.
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