Harvest Vegetable & Bean Ragoût
This ragoût is a thick, well-seasoned stew made without meat.
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Ingredients
1 tablespoon Land O Lakes® Butter
1 small (1
2 cup) onion, sliced1
2 small (1 2 cup) red bell pepper, cut into strips1 tablespoon finely chopped fresh garlic
4 medium (2 cups) Roma tomatoes, cut into wedges
1 small (3 cups) eggplant, peeled, cubed 1/2 inch
1 small (1 cup) yellow summer squash, sliced 1/4-inch
1 small (1 cup) zucchini, sliced 1/4 inch
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley
1
4 teaspoon salt1
4 teaspoon pepper1 (15 1/2-Ounce) can butter beans, rinsed, drained
1 (15 1/2-ounce) can dark red kidney beans, rinsed, drained
Freshly grated Romano or Parmesan cheese
How to make
-
STEP 1
Melt butter in 12-inch skillet until sizzling; add onion, bell pepper and garlic. Cook over medium-high heat, stirring constantly, 2-3 minutes or until onion is softened.
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STEP 2
Add all remaining ingredients except butter beans, kidney beans and cheese. Cover; continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender.
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STEP 3
Gently stir in beans. Continue cooking 2-3 minutes or until beans are heated through.
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STEP 4
Spoon into individual bowls; sprinkle with cheese.
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