Meatless (Vegan) Monday: Vegan Butterbean and Tomato Ragout Recipe and Link-up

Day 115.



I received Speckled Butterbeans in my CSA box this week. Which, I'll admit, I've never even heard of. So, I thought I'd make a tomato and butterbean ragout just sort of on-the-fly for Vegan Monday. I ended up with a tomatoey, almost pasta saucey meal. I dig it.



Also, be sure to check out last week's recipe Palak Paneer Tofu, which is featured today at MeatlessMonday.com.



Butterbean Ragout

Ingredients

2 C speckled butter beans, raw

1 can diced tomatoes

1 can rotel (I used rotel with habaneros)

3 oz. tomato paste

1/4 large onion, diced

3 cloves garlic, minced

House seasoning, to taste

Olive oil



Directions

Brown onions and garlic in olive oil. Add tomatoes, rotel, tomato paste and butterbeans. Add a bit of water, if necessary, to fully cover and cook your beans. Season to taste. Bring to a boil. Reduce heat and simmer for 25 minutes or until beans are cooked through.



Serve over rice or pasta if desired.



The Results

Wow. Seriously delicious. Nice and spicy and super filling. Bonus: ridiculously cheap to make. A definite repeat for a quick and inexpensive family meal.



Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you've posted on your blog.