GF Vegan Beans And Sun-dried Tomato Ragout

April 9, 2021
Recipes like this one always remind me of my travels in France and Italy. They are masters of cooking, especially in the rural areas, turning a few simple ingredients into a luxurious feast. This ragout is perfect for those days when you don't feel like getting your groceries. I totally understand these days, going to grocery shopping can be pretty overwhelming as (at least here in Hungary) they are the only places open and it seems like people even organize their dates in Tesco. These simple pantry ingredients are always sitting on my shelf, so I can just grab of beans and a half jar of sun-dried tomatoes, mix it up with some herbs, little splash of wine and veggie broth and my heart sings from joy.

I love to enjoy it with a side of gluten-free toasted bread, with vegan butter, sprinkled with salt and paprika powder. We literally call is salt and paprika.
beans soup in a white dish on a table next to bread slices

GF Vegan Beans And Sun-dried Tomato Ragout

utensils YIELDS 1 serving
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  • 1 can canellini beans
  • ½ small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • ¼ cup wine (red or white, depends on you)
  • 1 tbsp tomato puree
  • ½ cup sundried tomatoes
  • ½ tsp brown sugar
  • to taste salt, pepper
  • 1 cup veggie broth
  • gluten-free bread or baguette
  • margarine
  • paprika powder
  • 1 tbsp olive oil
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1. In a medium pot heat a tablespoon of olive oil over medium heat.

2. Add onions and sauté until they start to are translucent. Add garlic and thyme and cook for another minute.

3. Deglaze the pan with wine (works great with both red and white wine, depends on your mood or taste), cook for another minute before adding in the tomato puree, chopped sun-dried tomatoes, beans, and veggie stock.

4. Mix in sugar and season with salt and pepper.

5. Let it simmer on low for about 15-20 minutes, stirring occasionally.

6. At the end toast your bread, serve it with margarine, salt and paprika powder sprinkled on top or just simply rub a cleaned garlic over the hot toast.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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