Posted on 4 Comments

White Bean and Tomato Ragu

This is a simple, yet, flavorful meal. It requires very few ingredients and is made in under 30 minutes. The ragu would be great for meal prep for your lunch during the week, just double the ingredients.

  • vegetable broth for sautéing
  • 3/4  c, onions, chopped
  • 1 tsp All-Purpose Seasoning
  • 2 tsp garlic,minced
  • 1 pinch of crushed red pepper flakes
  • 1 can of diced tomatoes
  • 15 oz. can cannellini beans, rinsed, drained (1 1/2 c)

Add onions and All-Purpose Seasoning to a large skillet. Cook over medium heat, until onions are translucent. Add garlic and continue to sauté until garlic is fragrant.

Add red pepper flakes, tomatoes and cannellini beans. Stir and cook until thoroughly heated.

I served the ragu over polenta medallions. However, you could serve it over rice, pasta or eat it all by itself.

DSC_0048 59Serve. Eat. Enjoy.

4 thoughts on “White Bean and Tomato Ragu

  1. I regularly make something very similar and use it as the base for a number of dishes. But, you’re right, it’s equally delish as is.

    1. Thanks for stopping by Sheree. I always enjoy your comments.

  2. Holy cow, was this good. We had it over rice and my husband said it needs to go in the recipe book. We will be having it often. The all-purpose seasoning is amazing. Thank you for sharing your recipe.

    1. Thanks Deb. It makes me happy when others enjoy my recipes as much as we do in my home.

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