Looking for something with lots of flavour and very little work? Dust off your CrockPot and make this vegan mixed bean ragout Рthe perfect dish to warm your soul on chilly winter nights. Set it and forget it, then come home to something magical. Use canned pumpkin pur̩e, 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.