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   MSGID: 35119.fidonet_cooking@1:105/500 2d8a6642   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mediterranean Bean Ragout   
    Categories: Beans   
         Yield: 6 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Onion; chopped   
         2 md Carrots; thinly sliced   
         2    Yukon Gold potatoes;   
              - peeled & diced   
         1    Fennel bulb;   
              - trimmed & thinly sliced   
         3 cl Garlic; minced   
         2 c  Vegetable broth   
       1/2 c  Dry white wine   
         2 tb Tomato paste   
         1 ts Dried thyme   
         1 ts Dried marjoram   
         1 ts Dried basil   
         2    Bay leaves   
         3 c  Cooked cannelini or   
              - other white beans -OR-   
        30 oz Beans (2 cans);   
              - rinsed & drained   
              Salt   
       
     Bean dishes can be found throughout the Mediterranean countryside.   
     This one features creamy, meaty cannellini beans in a brothy ragout   
     enriched with the sweet flavor of fennel. It is delicious served over   
     freshly cooked flat noodles.   
        
     Heat the oil or water in a large saucepan over medium heat. Add the   
     onion and carrots, cover, and cook until slightly softened, about 5   
     minutes. Add the potatoes, fennel, and garlic, and cook, stirring,   
     until the garlic is fragrant, about 30 seconds. Stir in the broth,   
     wine, tomato paste, thyme, marjoram, basil, and bay leaves. Bring to   
     a boil, then reduce the heat to low and simmer until the vegetabes   
     are tender, about 20 minutes.   
        
     Add the beans and salt to taste. Simmer until heated through and the   
     flavors are blended, about 10 minutes. Remove and discard the bay   
     leaves. If a thicket ragout is desired, puree about 1 cup of the   
     mixture in a blender or food processor and stir back into the pot, or   
     use an immersion blender to puree some of the stew right in the pot.   
     Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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