Tomato and Bean Ragout
Use your favorite perennial bean (like a scarlett runner bean) for this simple ragout. Reminiscent of a tomato-laden stew, bean ragout makes a hearty, high-fiber dish. Serve with a braised green and a grain or over your favorite pasta. (Photo source: Beach House Kitchen)
| Yield: serves 4 as a side dish, 2 as a main course | Time: 30 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
Heat olive oil over medium heat and add garlic. Let cook for 1 minute, then add onion. Cook for about 5 minutes, stirring constantly until onions are translucent and aromatic.
Add a splash or two of red wine and cook down, then stir in tomato paste.
Add the beans and tomatoes, and a pinch each of salt and pepper.
Cook until the beans and tomatoes are heated through, then add the fresh herbs and salt and pepper to taste.
Ingredients:
2 tablespoon olive oil
4 cloves garlic, minced or chopped
½ medium white onion, chopped
Red wine (optional)
1 tablespoon + 1 teaspoon tomato paste
1 ½ - 1 ¾ cups cooked beans
1 15-ounce can of diced tomatoes or fresh diced tomatoes
1 T fresh oregano, chopped
1 T fresh thyme, chopped
Salt and pepper
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, along with 34 perennial profiles and a recipe for each one. The companion book is Growing Good Food: A citizen’s guide to climate victory gardening.
