Activities Recipes Butterbean Ragu

Butterbean Ragu

Clock Icon 20 minutes
Servings Icon 2 people
Easy Rating Icon Easy

Think of this as next-level beans on toast - budget-friendly, packed with nutrients, and seriously satisfying. It’s easy to customise, so you can make it your own while keeping things healthy and hearty.

Dairy-free
Egg-free
Vegetarian
Vegan
Nut-free
Butterbean Ragu
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Ingredients

  • 400g can butterbeans
  • 100ml x rapeseed oil
  • 2 cloves garlic sliced
  • 100g x chestnut mushrooms - sliced
  • 2 x fresh tomatoes – diced
  • 25g x tomato puree
  • 1 tsp x dried mixed herbs
  • 100g x fresh baby spinach
  • 20ml x balsamic vinegar
  • 4 x slices Bloomer bread

Method

  • Step 1

    Heat oil in a sauté pan add sliced mushroom and sauté until browned.

  • Step 2

    Add sliced garlic, herbs, tomato paste, tomatoes butterbeans & liquid and the balsamic vinegar.

  • Step 3

    Simmer until starting to thicken, check the flavour and season if required.

  • Step 4

    Place the white wine vinegar, sugar and water into a pan and bring to a simmer.

  • Step 5

    Pour over the sliced red onions and leave to cool.

  • Step 6

    Toast the bloomer and set to one side.

  • Step 7

    Finish the Ragu with shredded spinach then serve on top of the bloomer with a pinch of pickled onions

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