Tomato and white bean ragout
This is an incredibly easy vegetarian savoury dish to make and it tastes amazing. We’ve served it with homemade garlic bread to dunk in and scoop up the ragout. If you’re a meat lover you can top the ragout off with a couple of slices of crispy bacon. This recipe is part of our budget meal plan for two.
- 1 x 400g Can Pam’s Cannellini beans
- 3 Teaspoons of crushed garlic
- 1 x 400g Can Ceres Organic Cherry Tomatoes
- Salt & black pepper
- 1 Chicken stock cube
- Dried sage
- Dried parsley
- 1 Teaspoon Sugar
- 3 slices of Pam’s streaky bacon (Optional)
- ½ Baguette loaf
- 100g Softened butter or vegetable spread
- Heat the oven to 200C
- Heat 1 Tablespoon of olive oil with 1 Teaspoon of crushed garlic in a heavy duty frying pan and cook on medium for 3-4 minutes.
- Add the canned cherry tomatoes and a good pinch of salt and bring to the boil. Lower the temperature, cover with a lid and allow to simmer for 8-10 minutes.
- Mix the chicken stock cube with 300ml of boiling water. Add to the pan with the sugar and black pepper and bring back to the boil. Reduce the heat to low and remove the lid.
- Rinse the cannellini beans under running water and drain. Add the beans, dried sage and parsley to the pan and simmer for 20 minutes until all of the liquid has evaporated.
- If you’re using the bacon, lay 3 slices out on a lightly greased oven tray and place in the oven to cook for 10-15 minutes until crisp, turning halfway through. Chop into rough pieces.
- Slice the baguette, mix the butter with 2 Teaspoons of crushed garlic and spread on one side of each slice. Place on a lightly greased oven tray and cook for 10 minutes until brown and crisp. Serve the ragout in a wide bowl, topped with the crispy bacon pieces with the garlic bread on the side.
When in season you could use fresh cherry tomatoes but they will require a little extra cooking time to break down and release their sweet juices.