Bean And Spinach Ragù Recipe

Name: Bean And Spinach Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mixed dried beans, such as red kidney beans, chickpeas and lentils; 3 tbsp butter, chopped; 1 tbsp olive oil; 1 None onion, finely chopped; 2 sticks celery, trimmed and finely chopped; 1 None carrot, peeled and finely chopped; 3 cloves garlic, crushed; 1/2 cup dry white wine; 2 tbsp tomato paste; 1 can (14 oz) diced tomatoes; 2 cups vegetable stock; 2 tsp sea salt flakes; 2 tsp sugar; 4 sprigs fresh thyme; 2 cups baby spinach leaves; 3/4 cup finely grated Parmesan cheese

Servings: persons

2 cups mixed dried beans, such as red kidney beans, chickpeas and lentils
3 tbsp butter, chopped
1 tbsp olive oil
1 None onion, finely chopped
2 sticks celery, trimmed and finely chopped
1 None carrot, peeled and finely chopped
3 cloves garlic, crushed
1/2 cup dry white wine
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
2 cups vegetable stock
2 tsp sea salt flakes
2 tsp sugar
4 sprigs fresh thyme
2 cups baby spinach leaves
3/4 cup finely grated Parmesan cheese

1
Place the mixed beans in a medium saucepan and cover with 2 inches of cold water. Bring to a boil on medium-low heat. Boil for 5 mins, then drain. Transfer the beans to a 4 1/2-quart slow cooker.
2
Heat the butter and oil in a large skillet on medium heat. Cook the onion, celery, carrot and garlic, stirring, for 5 mins or until softened. Add the wine and bring to a boil. Boil until the wine has almost evaporated. Stir in the tomato paste, tomatoes, stock, salt, sugar and thyme. Transfer the mixture to the slow cooker.
3
Cook, covered, on low, for 8 hours. Season to taste. Discard the thyme. Stir in the spinach until just wilted. Serve the ragu topped with Parmesan cheese.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups mixed dried beans, such as red kidney beans, chickpeas and lentils, 3 tbsp butter, chopped, 1 tbsp olive oil, 1 None onion, finely chopped, and more.

Yes, Bean And Spinach Ragù falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean And Spinach Ragù

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