This vegan Tuscan Butter Bean Ragout is the perfect cozy and easy meal. Pair it with crusty bread, rice, pasta or enjoy just on its own.
- 1 medium onion, diced
- 3-5 cloves garlic, minced (to taste)
- 12 oz mushrooms of choice, chopped
- 1 medium red bell pepper, diced
- ½ bunch tuscan kale (or other leafy green), stems removed and torn to bite-size pieces
- 3 oz. sun dried tomatoes
- 1 15-oz can or jar artichoke hearts packed in water, halved or quartered
- 2 15-oz cans diced tomatoes (or 3 cups fresh)
- 2 15-oz cans butter beans (or 3 cups cooked)
- 1 ½ tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Juice of 1 lemon
- 1 cup vegan chicken or veggie broth
- Sea salt and freshly cracked black pepper to taste
- Saute onions: Start by sauteing your onions in a large pot over medium high heat. I like to use a nonstick pot and a splash of broth or water to cook my onion, but you’re welcome to use oil if you prefer to cook that way. To cook without oil, I just splash a tablespoon of broth or water into the pan whenever the onions start to stick, and stir it around. Saute the onions for 3-4 minutes or until they are relatively translucent and aromatic.
- Add garlic: Now add the garlic and saute another minute, until fragrant.
- Tip: If your sundried tomatoes are hard, soak them in very hot water for a few minutes, then drain the liquid before chopping them and adding them to the ragout.
- Add other veggies: Next, add the mushrooms, bell peppers, and any other similar veggies you’re using (think broccoli, cauliflower, or green beans). Saute for another 3 minutes, then both tomatoes, the broth, and the herbs.
- Simmer: Bring to a boil, then turn the mixture down to a simmer, add the beans, stir, and cook for about 8-10 minutes, until all veggies are softened and the mixture has thickened.
- Add greens: Add the kale or other greens and cook another 2-3 minutes, stirring frequently, until the kale has wilted into the ragout.
- Season to taste: Finally, add the lemon, sea salt, and freshly cracked black pepper to taste.
- Serve: Serve it up with some crusty bread (I recommend an Italian or French bread here, but any will work. Sourdough would be especially good), or over pasta or rice or potatoes even. Enjoy!
- Store: Refrigerate leftovers in an airtight container for up to 5 days or freeze in a freezer-safe container for up to 3 months. This dish freezes very well.
- Note 1: This recipe relies on canned butter beans to make a very quick meal, but you could use pre-cooked from scratch beans just well. And like I said before, any beans will work. You could also swap out homemade seitan, tofu, tempeh, lentils, or any other type of meat alternative… or just omit entirely. Up to you.
- Note 2: This is a great recipe for using up veggies from your fridge or pantry. Use whatever veggies you like, just be careful of cook time. I used veggies I knew would cook quickly but more importantly that would all cook at about the same rate. Veggies that take a bit longer to cook will obviously need more time, so I’d start those first and let them get close to done before adding in things that take less time. Those veggies include potatoes, carrots, beets, and other root vegetables.
- Note 3: You could also throw in the stems from your kale (or chard or other thick stemmed green) with these harder veggies, and let them soften up. Great way to get extra nutrients and fight food waste! I save the stems and give them to my dog throughout the week, though. She loves kale.
- Cook Time: 20 minutes
- Category: Entree
- Method: Stove top
- Cuisine: American, Italian
Keywords: Vegan, Gluten-Free, Oil-Free, Soy-Free, Sugar-Free, Vegan Butter Bean Recipe