Welcome to a recipe that proves simple ingredients can create the most comforting and nourishing meals. This Lenten Bean Ragout is a staple in many Eastern European households, especially during fasting periods when meals are plant-based. But its appeal goes far beyond tradition! It's a hearty, protein-packed dish that's incredibly flavorful and satisfying any time of the year. Whether you're vegan, vegetarian, or just looking for a healthy and budget-friendly meal, this bean ragout with sweet carrots and fresh herbs is sure to become a new favorite.
Lenten bean ragout
Ingredients for Lenten Bean Ragout
- 200 g dried white beans
- 150 g carrots
- 30 g parsley
- 50 g green onions
- 25 g vegetable oil
- 1/2 red chili pepper
- salt, ground black pepper
How to Make Lenten Bean Ragout
It's convenient to cook beans in a cast-iron pot with a tight-fitting lid.
Grate the carrots on a coarse grater.
Add finely chopped parsley.
Sort through the dry white beans and soak them in cold water for 10-12 hours. Drain the water and rinse the beans under running water. During this time, the beans will swell and increase significantly in size. Cover the beans with cold water and bring to a boil. Cook over low heat for 2 hours. Salt to taste about 10 minutes before they are done. It’s best to cook the beans in a cast-iron pot with a tight-fitting lid or a heavy-bottomed pot. You can cool the finished beans, transfer them to a jar, and cover them with the cooking liquid. Cooked beans in their broth will keep in the refrigerator for several days.
Wash the carrots with a brush and scrape them. Grate the carrots on a coarse grater. Pour refined, odorless vegetable oil into a pot and add the grated carrots.
Add finely chopped parsley. In addition to parsley, you can also add celery and dill.
Slice half of a red hot pepper into rings.
Sauté the vegetables over medium heat for about 10 minutes.
Add the cooked beans to the sautéed vegetables.
Add salt to taste. Slice half of a red hot pepper into rings. Add the sliced pepper to the pot.
Sauté the vegetables over medium heat for about 10 minutes until the carrots are soft.
Add the cooked beans to the sautéed vegetables. Pour in a little of the bean broth, which will help to meld all the flavors together.
Sauté everything together for 5 minutes so the beans absorb the oil and vegetable juices.
Finely chop the green onion stalks.
Heat everything together for 2-3 minutes over medium heat.
Stir and sauté everything together for 5 minutes, allowing the beans to absorb the oil and vegetable juices.
Finely chop the green onion stalks. Add the chopped onion to the pot and stir. Heat everything together for 2-3 minutes over medium heat.
This ragout can be used as a filling for pita or wrapped in lavash with pickled red onions.
Lenten bean ragout is delicious with bread. The dish can be served either warm or cold. You can also use this ragout as a filling for pita or wrap it in lavash (a thin, unleavened flatbread) with some pickled red onions.
And there you have it—a wonderfully simple and delicious Lenten Bean Ragout, ready to be enjoyed. This dish is fantastic served warm with a slice of crusty bread to soak up all the flavorful juices. For a creative twist, use it as a filling for pita bread or lavash wraps, adding some pickled red onions for a tangy kick. It also tastes great cold, making it a perfect option for meal prep. We hope this recipe brings warmth and comfort to your table. Enjoy your meal!
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