Butterbean Ragu
20 minutes
2 people
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.
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
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Step 1
Heat oil in a sauté pan add sliced mushroom and sauté until browned.
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Step 2
Add sliced garlic, herbs, tomato paste, tomatoes butterbeans & liquid and the balsamic vinegar.
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Step 3
Simmer until starting to thicken, check the flavour and season if required.
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Step 4
Place the white wine vinegar, sugar and water into a pan and bring to a simmer.
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Step 5
Pour over the sliced red onions and leave to cool.
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Step 6
Toast the bloomer and set to one side.
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Step 7
Finish the Ragu with shredded spinach then serve on top of the bloomer with a pinch of pickled onions
