Featured Garden Recipe

Bean, Radish and Carrot Ragu

Recipe Category: 

 Entrees

Servings: 

 6

Yield: 

 1 1/2 quarts
Ingredients:

1/2 Tbs olive oil
1/2 tsp Herbamare or salt
radishes
carrots

Ragu

1/2 onion - chop
1/2 Tbs olive oil
1/2 Tbs black bean garlic sauce
1 Tbs ponzu
8 ozs butter beans, canned - drain
5 ozs chestnuts, canned - drain
1 bunch chard leaves

Preparation: 
  1. Mix together 1 Tbs of olive oil until onion is tender. Add radishes and carrots and toss to coat. Place radishes and carrots on a baking sheet and bake at 350 degrees until vegetables are tender (about 7 minutes).
  2. In wok, saute onion in 1 Tbs of olive oil until onion is tender. Add bean sauce and ponzu to wok and cook mixture for 5 minutes. add beans and chestnuts. Toss and cook about 5 minutes, then lower heat to keep warm until serving.
  3. Wilt chard leaves by steaming or sauteing in olive oil for a few seconds.
  4. Place greens on serving plate, top with Ragu, then top with baked radishes and carrots.
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