White bean and vegetable ragout

Ingredients

• 600 g cooked white beans (about 2½ cans, drained)
• 850 ml water
• 2 carrots
• 2 turnips
• 2 onions
• 1 teaspoon salt
• 55 g vegan butter
• 1 tablespoon all-purpose flour

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of carrots

Instructions

1. Slice the carrots and turnips very thin and cook them in the water with the salt for half an hour. Drain them, saving the broth.
2. Slice the onions and fry them in the vegan butter for 10 minutes without browning. Add the drained beans and the flour and cook for 5 more minutes, stirring.
3. Chop the vegetables very finely, add them to the beans, pour in the broth and stir until it boils and thickens.

Nutrition facts

Approximate, per serving (about 464 g). Calculated with data from USDA FoodData Central.