Slow cooker recipes

Slow-cooker parmesan, spinach and bean ragu

Warm your body and soul with this hearty vegetarian ragu. We've combined mixed beans, fresh spinach and delicious parmesan to create a slow-cooker recipe you'll want to make again and again.
8H 10M
8H 40M




Place bean mix in a medium saucepan; cover with 5cm cold water. Bring to the boil over medium-low heat. Boil about 5 minutes; drain. Transfer beans to a 4.5-litre (18-cup) slow cooker.


Heat butter and oil in a large frying pan over medium heat; cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened. Add wine; bring to the boil. Boil until wine has almost evaporated. Add paste, tomatoes, stock, salt, sugar and thyme. Transfer to cooker. Cook, covered, on low, about 8 hours. Season to taste.


Discard thyme. Stir in spinach until wilted. Sprinkle ragù with parmesan to serve.

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