Mixed Bean and Portobello Ragout
Aug. 12th, 2021 05:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week, I got a little side tracked so I didn't actually make my weekly meal until yesterday. It comes from the Better Homes and Gardens New Cookbook and was quick to make (only about 30-45 minutes)
Ingredients
1 10-ounce package frozen baby lima beans
1 cup fresh green beans, cut into 1-inch pieces
1 1/2 cup sliced and halved fresh portobello mushrooms or sliced button mushrooms (about 4 ounces)
1 tablespoon olive oil
1 tablespoon cold water
2 teaspoons cornstarch
1 14 1/2 ounce can Cajun- or Italian-style stewed tomatoes, undrained
1 cup canned garbanzo beans (chickpeas), rinsed and drained
Instructions
1. Cook lima beans and green beans in lightly salted water according to the lima bean package directions; drain.
2. Meanwhile, in a large skillet cook mushrooms in hot oil over medium heat for 5 minutes, stirring occassionally. Combine water and cornstarch; stir into mushrooms. Stir in undrained tomatoes and garbanzo beans. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked lima and green beans; heat through.
Thoughts and Variations
I couldn't find fresh green beans so I used frozen ones, I used portobello mushrooms, and I used a 540mL can of Italian-style stewed tomatoes (17oz roughly). My pacakage of lima beans didn't have cooking instructions, so I used the green bean instructions instead and they seemed to work out fine. I forgot to cut the green beans though, so they are still whole. Using the whole can of tomatoes also didn't seem to hurt anything and the ragout thickened up just fine.
It tasted pretty good, but also kind of separate? The beans didn't seem to all play together very well and I felt like I needed more mushrooms to balance things out. I may try anither kind of ragout a different time, but I don't know if I will make this recipe again.
Ingredients
1 10-ounce package frozen baby lima beans
1 cup fresh green beans, cut into 1-inch pieces
1 1/2 cup sliced and halved fresh portobello mushrooms or sliced button mushrooms (about 4 ounces)
1 tablespoon olive oil
1 tablespoon cold water
2 teaspoons cornstarch
1 14 1/2 ounce can Cajun- or Italian-style stewed tomatoes, undrained
1 cup canned garbanzo beans (chickpeas), rinsed and drained
Instructions
1. Cook lima beans and green beans in lightly salted water according to the lima bean package directions; drain.
2. Meanwhile, in a large skillet cook mushrooms in hot oil over medium heat for 5 minutes, stirring occassionally. Combine water and cornstarch; stir into mushrooms. Stir in undrained tomatoes and garbanzo beans. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked lima and green beans; heat through.
Thoughts and Variations
I couldn't find fresh green beans so I used frozen ones, I used portobello mushrooms, and I used a 540mL can of Italian-style stewed tomatoes (17oz roughly). My pacakage of lima beans didn't have cooking instructions, so I used the green bean instructions instead and they seemed to work out fine. I forgot to cut the green beans though, so they are still whole. Using the whole can of tomatoes also didn't seem to hurt anything and the ragout thickened up just fine.
It tasted pretty good, but also kind of separate? The beans didn't seem to all play together very well and I felt like I needed more mushrooms to balance things out. I may try anither kind of ragout a different time, but I don't know if I will make this recipe again.
