Vegetarian Mushroom & Cannellini Bean Ragout Recipe
This hearty mushroom and bean ragout is a comforting and flavorful dish that is perfect served over brown rice or creamy polenta. The earthy mushrooms, aromatic thyme, and savory beans come together in a rich tomato-based sauce that is sure to warm you up and satisfy your craving for a delicious meal. Plus, it can be made ahead of time, making it a convenient option for busy days.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 2 medium onions, chopped
- 16 oz. crimini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 4 tsp chopped fresh thyme leaves
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 (28 oz.) can diced tomatoes, juices included
- 1 (14 oz.) can cannellini beans, drained and rinsed
Instructions
- Heat the olive oil in a large frying pan set over medium heat.
- Add onions and cook, stirring occasionally, until soft, about 5 minutes.
- Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes.
- Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.
- Stir in beans and cook until beans are warmed through, about 10 minutes.
- Serve over brown rice or polenta.
- The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.
Yield
4 servings
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 165 kcal
- Carbohydrate Content: 16 g
- Protein Content: 5 g
- Fat Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 448 mg
- Fiber Content: 3 g
- Sugar Content: 7 g
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