8-vegetable bean ragout

3

PREP TIME

15 min

Makes

5 cups (1.25 L)

* PLUS Cooking time: 30 minutes
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
  • 9.3 g,
  • Carbohydrates
  • 36.1 g,
  • Fat
  • 3.5 g,
  • Fibre
  • 9.9 g,
  • Sodium
  • 565 mg.