Name: Mushroom And Bean Ragout
Ingredients: 2 tb Vegetable oil; 1 lg Onion; sliced; 1 Fennel bulb; chopped; 8 oz Carrots; thickly sliced; 3 tb Flour; 1 397 gram can chopped peeled tomatoes; 1 pt Vegetable stock; 1 Fresh chilli peppers; thinly sliced (1 to; 2); 12 oz Closed cup ruushrooms; halved; 1 400 gram can flageolet beans; drained; Salt and pepper; Fresh parsley; chopped

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Thabiti Anyabwile

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg2, Vegetarian	4	servings

INGREDIENTS

2	tb	Vegetable oil
1	lg	Onion; sliced
1		Fennel bulb; chopped
8	oz	Carrots; thickly sliced
3	tb	Flour
1		397 gram can chopped peeled tomatoes
1	pt	Vegetable stock
1		Fresh chilli peppers; thinly sliced (1 to
		2)
12	oz	Closed cup ruushrooms; halved
1		400 gram can flageolet beans; drained
		Salt and pepper
		Fresh parsley; chopped

INSTRUCTIONS

TO GARNISH
1. Heat oil in large saucepan, cook onion, fennel and carrots for 3
minutes.
2. Stir in flour and cook a minute.
3. Remove from heat and gradually stir in tomatoes and vegetable stock.
Return to heat and bring to boil, stirring.
4. Add peppers, cover and simmer gently for 35 minutes, stirring
occasionally.
5. Add mushrooms cook for 15 minutes.
6. Stir in flageolet beans and seasoning then heat through thorughly.
7. Serve sprinkled with parsley
Note. Suitable tor vegans
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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