Mushroom and bean ragout
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion; sliced |
| 1 | Fennel bulb; chopped | |
| 8 | ounces | Carrots; thickly sliced |
| 3 | tablespoons | Flour |
| 1 | 397 gram can chopped peeled tomatoes | |
| 1 | pint | Vegetable stock |
| 1 | Fresh chilli peppers; thinly sliced (1 to | |
| 2) | ||
| 12 | ounces | Closed cup ruushrooms; halved |
| 1 | 400 gram can flageolet beans; drained | |
| Salt and pepper | ||
| Fresh parsley; chopped | ||
Directions
TO GARNISH
1. Heat oil in large saucepan, cook onion, fennel and carrots for 3 minutes.
2. Stir in flour and cook a minute.
3. Remove from heat and gradually stir in tomatoes and vegetable stock.
Return to heat and bring to boil, stirring.
4. Add peppers, cover and simmer gently for 35 minutes, stirring occasionally.
5. Add mushrooms cook for 15 minutes.
6. Stir in flageolet beans and seasoning then heat through thorughly.
7. Serve sprinkled with parsley Note. Suitable tor vegans
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