Recipes



Harvest Vegetable & Bean Ragout

Presented by:
Land O' Lakes
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A delicious, thick and hearty stew of mixed vegetables and beans.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings
Servings
6

Ingredients

1 tablespoon Land O Lakes® Butter

1 small (1/2 cup) onion, sliced

1/2 small (1/2 cup) red bell pepper, cut into strips

1 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 salt

1/4 teaspoon pepper

1 (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

*Substitute 1 1/2 teaspoons dried basil leaves.

Directions 

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.

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.

Gently stir in beans. Continue cooking 2-3 minutes or until beans are heated through.

Spoon into individual bowls; sprinkle with cheese.



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