Prepare yourself for a HEARTY, HEALTHY, EASY and super INEXPENSIVE meal…my Mexican Bean “Ragu”.
Right off the bat, I’m sure you’re wondering: first – what the heck is ragu? And second – what’s with the inverted commas?
When I first made this dish…I thought: Hey, this reminds me of a ragu! So I was like: let me call this Bean Ragu! And because this is a public domain where I am exposed to criticism – I thought: hmm, let me first Google the definition of Ragu in case the description isn’t quite right.
So the definition of “ragu” relates to an Italian meat sauce cooked with tomatoes, onion, and other vegetables (like a Bolognese — link to my recipes at the end of this article). To be honest, the Italian Bolognese was the inspiration here…with a little twist of Mexican flavour 🙂 I pretty much started the Mexican Bean “Ragu” the same way you would start a typical Bolognese: sauté some onions, garlic and grated carrot…then add the beans instead of minced beef. So the reason for the inverted commas is simply because in essence my Mexican Bean “Ragu” does not exactly adhere to the definition of a ragu – BUT I regard it as “ragu ALA LORAINE” 😉 Because it is like a Bolognese meat sauce, except instead of meat there are beans – and instead of being Italian, it is a combination of Italian and Mexican.
Now that I’ve clarified the name of this dish – I better tell you that I was pleasantly surprised with this one! I wanted to make something super easy and meat free. You know, because meat is a little pricey (and some say not too healthy to eat everyday). I love meat. And I’m pretty sure I’m not in the minority. HOWEVER – not many people enjoy beans (in my experience). As a child I certainly hated them too! If you want to take my advice: try them! But try them in THIS way. Not all dry and floury all on their own (no wonder nobody likes beans!!!). You might just change your mind about beans after my Mexican Bean “Ragu”. And if all goes well you might even forget you’re eating BEANS and not meat 😉
All it takes is three tins of beans, and you’ve got yourself a hearty dinner and TEN servings! Try them in wraps, over pasta, potatoes… I love these beans over sweet potato with some cheese!
I used 3 tins of beans in this recipe: 1 lentils, 1 red kidney beans, and 1 black beans. However, you’re welcome to try some other combinations depending on what’s available (sometimes, I struggle to find black beans).
An optional extra – that I think would work wonderfully here – is corn! Try adding a tin of corn to the mix 🙂
Lastly, what makes this recipe so delicious is All Gold Mexican Style diced tomatoes. See the picture below to keep a look out for it at your next shop 😉
- Serves: 10 servings
- Serving size: ½ cup
- Calories: 103
- Fat: 2.1g
- Carbohydrates: 12.7g
- Sugar: 3.8g
- Sodium: 382mg
- Fiber: 6g
- Protein: 5.8g
- Cholesterol: 0mg
- 3 tins of beans, drained and rinsed under cold water - kidney beans, lentils, black beans
- 1 medium onion, chopped
- 3 cloves minced garlic
- 1 medium carrot, grated
- 1 tbsp olive oil
- 2 tbsp. tomato paste
- 1 tin All Gold Mexican Style diced tomatoes
- ½ tbsp. Worcestershire sauce
- spices: 1 tsp paprika, 1 tsp coriander, ½ tsp cumin
- On medium heat, sauté the onion in 1 tbsp olive oil until translucent.
- Add the garlic and carrots.
- Cook for around 2-3 minutes.
- Then add the tomato paste, and stir.
- Add the rinsed beans.
- Add the tin of diced tomatoes and Worcestershire sauce.
- Lastly add the spices, and simmer for around 30 minutes until the sauce is nice and thick.
You might also like my Bolognese recipes! You have 2 to choose from – very different, but both are delicious!