Red Bean Ragout Recipe

One of our favorite one-pot-meals is Red Bean Ragout.
This recipe not only taste GREAT, but is really good for you, very versatile, and cooks in less than 30 minutes. What more can you ask for.

2 T - Olive Oil (good quality)
2 C - Tomato(diced) or 1 can of diced tomatoes
1/2 Med - White or Yellow Onion (chopped)
2 to 3 - cloves of Garlic (crushed)
1/2 C - Scallions (chopped)
2 C - Chicken Stock
1 t - Kosher Salt
1 t - Black Pepper
1 can - Red Kidney Beans (drained)
8.8oz - Couscous (Israeli)
Parsley or dry parsley flakes

Heat olive oil, add onion and scallions and saute for a minute or two until the onion starts to turn brown. Add garlic and couscous and brown for 30 seconds. Add tomato, beans, chicken stock, salt, and pepper, bring to a low boil and cover. Cook for 10 minutes (covered). Uncover and add fresh parsley and let cook a little longer until liquid is almost gone.

Total Cost: $3.67 (less if use Rice as substitute for Couscous)
Servings: 4 adult


Tips:
Use a good size frying pan with lid.
If you use dry Parsley flakes, add it when you add the salt and pepper
For heavier meal serve with steamed Asparagus, Broccoli, or grilled Chicken
Other beans that work well: Chickpea, White Northern, and Cannellini
Rice can be substituted for Couscous, just make sure to adjust Chicken Stock (in general, 1 C of Rice to 2 C of liquid)