Vegan Bean Ragout Recipes

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VEGAN RAGU



Vegan ragu image

Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese

Provided by Sophie Godwin - Cookery writer

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

30g dried porcini mushrooms
3 tbsp olive oil
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks , finely chopped
4 garlic cloves , sliced
few thyme sprigs
1 tsp tomato purée
100ml vegan red wine (optional)
250g dried green lentils
2 x 400g cans plum tomatoes
250g pack chestnut mushrooms , sliced
250g pack portobello mushrooms , sliced
1 tsp soy sauce
1 tsp Marmite

Steps:

  • Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.
  • Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
  • Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.
  • Stir in the Marmite. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.

Nutrition Facts : Calories 268 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium

BEAN RAGOUT



Bean Ragout image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

4 cups white beans or gigante bean
6 ounces extra-virgin olive oil
4 ounces garlic, sliced
4 ounces shallots, sliced
10 ounces chicken stock
4 tablespoons butter
2 lemons, zested
3 ounces Italian parsley leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 quarts apple cider (recommended Knudsen's)

Steps:

  • In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
  • Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

TUSCAN WHITE BEAN RAGOUT



Tuscan White Bean Ragout image

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.

Provided by Sharon123

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans)
2 tablespoons olive oil
2 tablespoons garlic, chopped (about 5 cloves)
2 medium onions, diced
2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
2 ounces unsalted butter
1/4 cup flat-leaf Italian parsley, rough chopped
1/2 cup parmigiano-reggiano cheese, grated (optional)
kosher salt & freshly ground black pepper
3 drops extra virgin olive oil (or a nice flavored oil)

Steps:

  • Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
  • Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
  • Serve warm, drizzled with extra virgin olive oil.
  • Note:.
  • This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4

HERBED BEAN RAGOûT



Herbed Bean Ragoût image

Categories     Bean     Soy     Vegetable     Side     Green Bean     Summer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 6 side-dish servings

Number Of Ingredients 17

6 ounces haricots verts (French thin green beans), trimmed and halved crosswise
1 (1-pound) bag frozen edamame (soybeans in the pod) or 1 1/4 cups frozen shelled edamame, not thawed
2/3 cup finely chopped onion
2 garlic cloves, minced
1 Turkish bay leaf or 1/2 California bay leaf
2 (3-inch) fresh rosemary sprigs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 medium carrot, cut into 1/8-inch dice
1 medium celery rib, cut into 1/8-inch dice
1 (15- to 16-ounces) can small white beans, rinsed and drained
1 1/2 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chervil (optional)
Garnish: fresh chervil sprigs

Steps:

  • Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes. Transfer with a slotted spoon to a bowl of ice and cold water, then drain.
  • Add edamame to boiling water and cook 4 minutes. Drain in a colander, then rinse under cold water. If using edamame in pods, shell them and discard pods.
  • Cook onion, garlic, bay leaf, rosemary, salt, and pepper in oil in a 2- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
  • Add white beans and stock and simmer, covered, stirring occasionally, 10 minutes. Add haricots verts and edamame and simmer, uncovered, until heated through, 2 to 3 minutes. Add butter, parsley, and chervil (if using) and stir gently until butter is melted. Discard bay leaf and rosemary sprigs.

SHELL BEAN RAGOUT



Shell Bean Ragout image

Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans that are mottled and purple, despite the name; and pale yellow cannellini beans.

Provided by Martha Rose Shulman

Categories     vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled)
1/2 onion
3 plump garlic cloves; 1 crushed, 2 minced
Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
Salt
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
1 celery stalk, chopped
1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
Ground black pepper
1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups)
Slivered fresh basil leaves for garnish
Freshly grated Parmesan for garnish

Steps:

  • In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
  • Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
  • Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
  • Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 8 grams

VEGAN BEAN RAGOUT



Vegan Bean Ragout image

Make and share this Vegan Bean Ragout recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 small onion, chopped
1 carrot, sliced
oil (for frying)
1 tablespoon whole wheat flour
1 teaspoon vegetable extract
1 tablespoon tomato puree
1 (8 ounce) can butter beans
1 pinch mixed herbs

Steps:

  • Cook the onion and carrot in oil.
  • Stir in the flour and cook for one minute.
  • Add the vegetable extract, tomato puree, beans and herbs.
  • Mix well and stir until bens are heated through.

Nutrition Facts : Calories 122.8, Fat 0.6, SaturatedFat 0.1, Sodium 310.7, Carbohydrate 24.7, Fiber 6.1, Sugar 3.3, Protein 5.9

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Top Asked Questions

How to make bean ragout?
Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night. In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more. Stir in beans, broth and tomato.
What is vegan Ragu?
Beans and lentils: Sue Quinn’s vegan ragu (all thumbnails by Felicity Cloake). Or, rather, the meat substitute. Traditionally, such ragus are made from minced beef, not too lean, and often in combination with cured and/or minced pork and sweet, earthy chicken livers – a combination that doesn’t immediately suggest plant-based alternatives.
What are the best vegan recipes?
Layers of warm refried beans, queso, guacamole, and pico de gallo in this recipe will look impressively made and will leave you dreaming about it for days afterward. 4. Vegan White Bean "Chicken" Parmesan Yep, the "chicken" patties in this tasty recipe are made from cannellini beans! Absolute wizardry, I say. 5. Easy Vegan Chickpea Curry
What is the best way to cook beans and mushrooms?
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.

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