Three-Bean and Vegetable Ragout |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 medium green peppers or 1 medium red pepper, chopped |
2 -3 garlic cloves, minced |
2 carrots, sliced |
1 (28 ounce) can diced tomatoes |
1 (19 ounce) can kidney beans, drained |
1 (19 ounce) can chickpeas, drained, rinsed |
1 cup vegetable stock |
2 tablespoons tomato paste |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup frozen cut green beans |
grated parmesan cheese or shredded cheddar cheese |
Directions:
1. In a large saucepan, heat oil over medium heat. Add onion, peppers and garlic and cook until softened- about 5 minutes.
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. Add beans and cook until heated and tender.
4. Serve with soft polenta, couscous or mashed potatoes.
5. Spinkle with cheese.
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