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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mediterranean Bean Ragout
 Categories: Beans
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      2 md Carrots; thinly sliced
      2    Yukon Gold potatoes;
           - peeled & diced
      1    Fennel bulb;
           - trimmed & thinly sliced
      3 cl Garlic; minced
      2 c  Vegetable broth
    1/2 c  Dry white wine
      2 tb Tomato paste
      1 ts Dried thyme
      1 ts Dried marjoram
      1 ts Dried basil
      2    Bay leaves
      3 c  Cooked cannelini or
           - other white beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
           Salt
 
  Bean dishes can be found throughout the Mediterranean countryside.
  This one features creamy, meaty cannellini beans in a brothy ragout
  enriched with the sweet flavor of fennel. It is delicious served over
  freshly cooked flat noodles.
  
  Heat the oil or water in a large saucepan over medium heat. Add the
  onion and carrots, cover, and cook until slightly softened, about 5
  minutes. Add the potatoes, fennel, and garlic, and cook, stirring,
  until the garlic is fragrant, about 30 seconds. Stir in the broth,
  wine, tomato paste, thyme, marjoram, basil, and bay leaves. Bring to
  a boil, then reduce the heat to low and simmer until the vegetabes
  are tender, about 20 minutes.
  
  Add the beans and salt to taste. Simmer until heated through and the
  flavors are blended, about 10 minutes. Remove and discard the bay
  leaves. If a thicket ragout is desired, puree about 1 cup of the
  mixture in a blender or food processor and stir back into the pot, or
  use an immersion blender to puree some of the stew right in the pot.
  Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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