Welcome to a recipe that's as comforting as it is nutritious! This Vegetable Ragout with Beans is a celebration of simple, fresh ingredients coming together in a single pan to create a symphony of flavors and textures. It's a versatile dish that can be adapted to any season, using whatever vegetables you have on hand. The addition of beans makes it a hearty and protein-packed meal, perfect for a satisfying lunch or a light dinner. Whether you're a seasoned vegetarian or just looking to add more plant-based meals to your week, this vibrant and flavorful ragout is sure to become a new favorite.
Vegetable ragout with beans – canned beans stewed with vegetables
Ingredients for Vegetable Ragout with Beans
- 1 can (350 g / 12 oz) canned white beans
- 150 ml (2/3 cup) vegetable broth
- 120 g (1 medium) onion
- 150 g (2-3 stalks) celery
- 150 g (1 large) carrot
- 150 g (1 small) zucchini
- 100 g (1 medium) tomatoes
- 20 g (a small bunch) green onions
- 1 red chili pepper
- vegetable oil, salt
How to Make Vegetable Ragout with Beans
Heat refined, odorless vegetable or olive oil in a skillet. Add finely chopped onion, about a teaspoon of fine salt, and a few tablespoons of vegetable broth. Sauté the onion until all the liquid has evaporated. If you don’t have vegetable broth, regular water will work just fine.
Sautéing the onion
Dice the celery stalks and peeled carrot into cubes about a centimeter in size. Add the vegetables to the onion, pour in the remaining broth or water, and cook until the liquid has completely evaporated.
Adding broth and chopped carrots and celery
Zucchini and tomatoes cook quickly, so we’ll add them last. Finely dice the zucchini. For the tomatoes, place them in boiling water, peel off the skin, and then mash the pulp with a fork or chop it finely.
Adding chopped zucchini and tomatoes
Cook everything together for about 10 minutes.
Draining the beans in a sieve and adding them to the vegetables
Drain the beans in a colander, then rinse with cold water to remove excess salt and preservatives. Add the rinsed beans to the skillet.
Simmering the vegetables for 7 minutes
Simmer everything together for another 5-7 minutes, salt to taste, then sprinkle the dish with finely chopped green onions.
Adding hot pepper
If you enjoy spicy food, thinly slice a red chili pepper and sprinkle it over the finished dish before serving.
Serve the vegetable ragout with beans hot. Enjoy your meal!
Vegetable ragout with beans – canned beans stewed with vegetables
And there you have it—a beautiful, steaming bowl of Vegetable Ragout with Beans, ready to be enjoyed! This dish is wonderful on its own, but it also pairs beautifully with a slice of crusty bread for dipping, a side of fluffy quinoa, or even as a topping for baked potatoes. Don't be afraid to experiment with different herbs like parsley or cilantro, or add a squeeze of lemon juice at the end for a touch of brightness. We hope this simple, wholesome recipe brings warmth and nourishment to your table. Enjoy every spoonful!
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