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8-vegetable bean ragout

20

  • Prep Time15 min
  • Total Time15 min
  • Makes5 cups (1.25 L)
*PLUS Cooking time: 30 minutes
By Chatelaine
8-vegetable bean ragout

© Royalty-Free/Masterfile

Ingredients

  • 1 tbsp vegetable oil

  • 1 large onion, sliced

  • 1 large carrot, thickly sliced

  • 2 garlic cloves

  • 1 stalk celery, thickly sliced

  • 2 cups thickly sliced mushrooms

  • 1/4 tsp black pepper

  • 1/4 tsp Tabasco sauce

  • 540-mL can pasta-style or Italian stewed tomatoes

  • 540-mL can beans, such as Romano or kidney, drained

  • 1 cup frozen or canned corn kernels, or frozen green beans or a mix of each

  • 1/4 cup chopped fresh coriander

Instructions

  • Heat oil in a large saucepan set over medium heat. Add onion, carrot and garlic. Cook 5 minutes. Stir in celery, mushrooms, pepper and Tabasco.

  • Add tomatoes, including juice. Bring to a boil. Cover and simmer, stirring often, about 20 minutes. Stir in drained beans and frozen vegetables. Continue cooking until hot, from 5 to 10 minutes. Stir in coriander.

Nutrition (per serving)

Calories 197, Protein 9.3g, Carbohydrates 36.1g, Fat 3.5g, Fibre 9.9g, Sodium 565mg.

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