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.

  • 30 mins preparation
  • 8 hrs 10 mins cooking
  • Serves 6
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Slow-cooker parmesan, spinach and bean ragu
  • 375 gram dried four-bean mix
  • 50 gram butter, chopped coarsely
  • 1 tablespoon olive oil
  • 1 large brown onion (220g), chopped finely
  • 1 medium carrot (120g), chopped finely
  • 2 stalks celery (300g), trimmed, chopped finely
  • 3 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 2 tablespoon tomato paste
  • 400 gram canned crushed tomatoes
  • 2 cup (500ml) vegetable stock
  • 2 teaspoon sea salt flakes
  • 2 teaspoon caster (superfine) sugar
  • 4 sprigs fresh thyme
  • 50 gram baby spinach leaves
  • 1 cup (80g) finely grated parmesan


Slow-cooker parmesan, spinach and bean ragu
  • 1
    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.
  • 2
    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.
  • 3
    Discard thyme. Stir in spinach until wilted. Sprinkle ragù with parmesan to serve.

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