When you think of beans and mushrooms, you think of sautéed green beans and buttons, don’t you? Maybe with a little parsley or some sesame oil for variation? It’s a lovely side, I make it often. But it’s time to adjust your thinking to a more substantial take on the combination: Vegetarian Mushroom & Cannellini Bean Ragout https://bit.ly/1WI79jS.


Vegetarian Mushroom & Cannellini Bean Ragout

Serves 4



3tbsp olive oil

2 medium onions, chopped

450g Portabellini mushrooms, thinly sliced

4 cloves garlic, minced

4tsp chopped fresh thyme leaves

½tsp salt

½tsp freshly ground black pepper

410g tin diced tomatoes, juices included

400g tin cannellini beans, drained and rinsed



1 Heat the olive oil in a large frying pan set over medium heat.

2 Add onions and cook, stirring occasionally, until soft, about 5 minutes.

3 Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes.

4 Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.

5 Stir in beans and cook until beans are warmed through, about 10 minutes.

6 Serve over brown rice or polenta.

7 The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.