Slow Cooker Mixed Bean Ragout

Looking for something with lots of flavour and very little work? Dust off your CrockPot and make this vegan mixed bean ragout - the perfect dish to warm your soul on chilly winter nights. Set it and forget it, then come home to something magical. Use canned pumpkin purée, canned beans & canned tomatoes to make your prep work ultra-fast!

Slow Cooker Mixed Bean Ragout
vegan and gluten-free


2 1/2 cups pumpkin purée
3 cups vegetable broth
1 can San Marzano tomatoes, diced
1 large red onion, diced
5 cloves garlic, minced
1 cup navy beans
1 cup pinto beans
2 tbsp molasses
2 tsp tamari or soy sauce
1 tbsp Louisiana hot sauce

2 cups spinach
1 cup cilantro

1 tbsp corriander seed
1/2 tsp salt
1/2 tbsp cinnamon
pinch chili flakes
1 tbsp cumin seed
3 star anise pods
2 tsp ground allspice
3 tsp ground black pepper

In slow cooker, mix all ingredients and seasonings together except spinach and cilantro. Cover and cook on low for 5 to 7 hours. Uncover, taste for seasoning and add more salt and/or hot sauce if necessary. Add spinach & cilantro. Cover and continue cooking on high power for 1 more hour.
Serve warm. Leftovers? Keep it in the fridge up to 5 days, or freeze for up to three months.


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