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