8-vegetable bean ragout
20
- Prep Time15 min
- Total Time15 min
- Makes5 cups (1.25 L)
© 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.
