
How To Make White Bean Ragout
This loaded white bean ragout is a hearty, low-fat dinner meal loaded with tender beans and juicy tomatoes, all tossed in a refreshing sauce!
Serves:
Ingredients
- ½lbcannellini beans,soaked and cooked
- ¼cupextra virgin olive oil
- 1½cupyellow onions,chopped
- 3large garlic cloves,minced
- 4cupscherry tomatoes,or grape, halved
- 1½cupchicken broth,or vegetable broth, low sodium
- 1½tsptomato paste
- 1½tspbalsamic vinegar
- salt and pepper
- 2tbspfresh basil,chopped
- 2tbspfresh mint,chopped
Instructions
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Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, for about 8 minutes, until soft and translucent. Do not brown. Add the garlic and cook for 1 minute more.
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Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. Bring to a simmer and cook for 3 to 5 minutes, until tomatoes are slightly softened but still hold their shape. Taste for seasoning.
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Stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired.
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Serve and enjoy!
Nutrition
- Calories:Â 273.12kcal
- Fat:Â 10.38g
- Saturated Fat:Â 1.59g
- Monounsaturated Fat:Â 6.99g
- Polyunsaturated Fat:Â 1.34g
- Carbohydrates:Â 35.19g
- Fiber:Â 8.28g
- Sugar:Â 6.91g
- Protein:Â 12.21g
- Cholesterol:Â 1.80mg
- Sodium:Â 633.12mg
- Calcium:Â 128.12mg
- Potassium:Â 1124.07mg
- Iron:Â 4.95mg
- Vitamin A: 57.05µg
- Vitamin C:Â 20.55mg
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