Main courses

Bean and mushroom ragout

Name: Bean and mushroom ragout
Prep time: 60 min
Total time: 60 min
Ingredients: 200 g Rapunzel Azuki beans; 250 g mushrooms; 150 g herb mushrooms; 1 parsnip; 1 carrot; 2 spring onions or 1 onion; A little bit Rapunzel frying oil; 1 tbsp Rapunzel Tomato paste 28%; Spices: smoked paprika, nutmeg, pepper, 2 bay leaves, 5 allspice seeds, cumin and Rapunzel atlantic sea salt fine; 8 cherry tomatoes; 1 tbsp flour; ½ bunch of parsley; 1.5-2 liters of Rapunzel vegetable bouillon; 1 cauliflower

Stina Spiegelberg

60 Min.

Only 1 portion

Vegan

Info

Perptime 60 Min.
Soaktime 720 Min.

Ingredients

Portions

200 g Rapunzel Azuki beans
250 g mushrooms
150 g herb mushrooms
1 parsnip
1 carrot
2 spring onions or 1 onion
Frying oil
1 Tomato paste 28% in the tube
Atlantic sea salt fine
8 cherry tomatoes
1 tbsp flour
1 bunch of parsley
2 l Vegetable bouillon
1 cauliflower

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Soak the beans in water overnight. Drain and rinse the next day.

Finely dice the mushrooms, herb mushrooms, parsnips, carrots and spring onions and fry them in a little oil in the pan. Add the tomato paste and caramelize, then season well. Stir in the halved cherry tomatoes, the flour and the chopped parsley and let it braise. Then pour in the vegetable broth, add the beans and simmer for 40 minutes with the lid closed.

In the meantime, cut the cauliflower into slices, salt a little and fry in the pan on both sides in oil.

Serve the ragout with the roasted cauliflower and, if necessary, a side dish (potatoes or rice).