Thursday, 17 February 2011

Rainbow Ragout with Hedgehog Spuds



Rainbow Ragout

Ingredients:
1 tbsp olive oil
2 small onions, cut into half moons
2 cloves garlic, chopped
1 stick celery, chopped
1/2 tsp fennel seeds
1/2 tsp oregano
1/2 tsp thyme
1 red pepper, cut into 1" pieces
1 yellow pepper, cut into 1" pieces
1/2 courgette, diced
1 sweet potato, cut into 1" pieces
3 mushrooms, chopped
1 tin tomatoes
1 tin black beans
1 tsp sugar
Salt and pepper

Method:

Heat the oil in a sturdy pan, before adding the onions, garlic, celery and herbs. Allow these to soften and cook for 5 minutes or so, before adding the remaining vegetables (this is when you have a rainbow in your saucepan - beautiful). Cook over a medium heat, stirring regularly, until the vegetables are beginning to brown slightly. Add the tomatoes, fill the tin half way up with water and add this too. Finally add the sugar and the drained black beans (why do I find it so difficult to get hold of black beans? They are one of my favourites). Cook on a low to medium heat, just bubbling away gently, for half an hour or until the ragout is thick and soupy. Season with pepper.

I didn't add any salt so that I could whizz a portion up for Baby Tea, and had intended to throw a few black olives into our portions, but predictably I forgot to do this so added some salt on the plate.

We ate the ragout with hedgehog potatoes - inspired by Heidi Swanson's 101 Cookbooks recipe - although I used chilli flakes in the spuds rather than harissa, and served a bit of Belazu Rose Harissa (to which I am fully addicted) on the side, along with broccoli and green beans. I think this probably equals at least 5-a-day, if not more.

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