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- 1 medium onion
- 1 green pepper
- 2 ribs celery
- 2 medium carrots, chopped
- 2 cloves garlic, peeled
- 2 cups chopped butternut or rutabagas
- 2 Tablespoons cooking oil
- One 28-ounce can whole tomatoes
- 2 teaspoons dried thyme leaves
- 1/2 teaspoon freshly ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon each ground nutmeg and ground cinnamon
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- dash hot sauce or cayenne pepper
- salt to taste
- 1/2 cup red wine (optional)
- 3 cups cooked, drained beans such as:
- 1 cup cooked garbanzo beans, drained
- 1 cup cooked kidney beans, drained
- 1 cup cooked pinto beans, drained
Chop the onion, pepper and celery coarsely so that when the recipe is cooked, the pieces can be identified. Cut or chop the carrot into thick “logs”. Peel the butternut or rutabagas and cut into 1 to 1-1/2 inch chunks.
In a large heavy pot, heat the oil over high heat. Add the onion, green pepper, celery, and garlic; saute 2 minutes. Add the carrots and butternut; cover the pan. Reduce heat to medium and let the vegetables “sweat” for 5 minutes. Remove the cover and add tomatoes, herbs and spices. Simmer, stirring occasionally, for 30 minutes; add drained beans and wine if desired and cook for additional 15 minutes. Add salt to taste. Serve with couscous or brown rice.
Reference: Vegetarian ragout
Recipe type: xarchivex
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