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Three-Bean and Vegetable Ragout

Three-Bean and Vegetable Ragout created by FrVanilla

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.

Ready In:
50mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@FrVanilla
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@FrVanilla
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"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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  1. Dreamer in Ontario
    Wonderful! We loved this ragout. I used a mixture of frozen green beans, yellow beans and carrots. I also added some fresh mushrooms.
    Reply
  2. FrVanilla
    Three-Bean and Vegetable Ragout Created by FrVanilla
    Reply
  3. FrVanilla
    Three-Bean and Vegetable Ragout Created by FrVanilla
    Reply
  4. FrVanilla
    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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