Vegetarian Mushroom & Cannellini Bean Ragout Recipe
This hearty mushroom and bean ragout is a savory delight that will warm you from the inside out. Fragrant with thyme and garlic, this dish is packed with umami flavors that meld beautifully with the earthy mushrooms and creamy cannellini beans. Serve it over a bed of fluffy brown rice or creamy polenta for a comforting meal that is sure to satisfy even the pickiest eaters. Best of all, this dish can be made ahead, making it a perfect option for busy weeknights or entertaining guests.
— 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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