Weekday Vegetarian: Red Wine, Red Bean and Portobello Ragout
Photo: Kelly Rossiter
For those of you who can't stand kidney beans, you could consider making this with another legume that is more palatable to you such as chickpeas or cannellini beans. This has a lot of flavour and it tasted as though it had been cooking for a long time, but it was ready within half an hour. I had regular mushrooms rather than portobello and I decided to make do with them rather than head out to the store. I left the cheese garnish off, because I've had a lot of cheese this week, and I didn't miss it at all. Without the cheese this dish is vegan. If you don't feel like pasta, this ragout would be delicious on quinoa or polenta. You could also add some potatoes and kale and turn it into a stew.
This recipe is from Fresh Food Fast by Peter Berley.
Red Wine, Red Bean and Portobello Ragout
2 tbsp extra-virgin olive oil
1 cup onion, diced
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, stems removed, caps sliced
1 tsp hot paprika
1/2 cup dry red wine
1 (14 oz) can whole tomatoes with their juice, coarsely chopped
1 (15 oz) can red kidney beans
2 tsp soy sauce
1/4 cup grated Gruyere cheese for garnish (optional)
2 tbsp chopped fresh parsley or cilantro for garnish
1. In a large saute pan over medium heat, warm the oil until hot, but not smoking. Add the onion, garlic, sage and 1 teaspoon of salt and saute, stirring occasionally, for 2 minutes.
2. Raise the heat and add the mushrooms and paprika. Saute until the mushrooms soften, about 2 minutes.
3. Add the wine to the pan with the ragout, scrape up the brown bits from the bottom of the pan with a wooden spoon, and bring to a boil. Continue boiling until slightly thickened, about 2 minutes.
4. Add the tomatoes with their juice, beans with their liquid, and soy sauce. Reduce the heat to medium and simmer, uncovered, until the liquid has reduced to a rich sauce, about 10 minutes.
5. Serve over pasta and sprinkled with Gruyere (if using) and parsley.