Ready and Waiting Bean and Vegetable Ragout |
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Prep Time: 45 Minutes Cook Time: 435 Minutes |
Ready In: 480 Minutes Servings: 6 |
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Hearty and wholesome Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, finely chopped |
1 large carrot, halved lengthwise and sliced into half moons |
1 large turnip, peeled and diced |
1 large parsnip, peeled, halved lengthwise, and sliced into half moons |
1 large sweet potato, peeled and diced |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed (can use any white bean) |
2 cups vegetable stock |
1/2 cup dry white wine |
1 teaspoon minced fresh thyme (or 1/2 t. dried) |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup cooked chopped collard greens (or other dark leafy greens) |
Directions:
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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