Red Bean Recipes, Stews + Bean Bowls, Vegan, Vegetarian -
Red Bean + Aubergine Ragu with Tahini
Red Bean + Aubergine Ragu with Tahini
Rated 4.1 stars by 22 users
Servings
2-3
Prep Time
5 minutes
Cook Time
25 minutes
Author:
Bold Bean Co
Ingredients
-
1 large aubergine
- 1 tbsp olive oil
- 1 onion, diced
- 1 tbsp tomato puree
- 2 tsp smoked paprika
- 1 x 400g tin of chopped tomatoes
-
1 x 700g jar of Bold Bean Co Queen Red Beans (or 2 x 400g tins of red kidney beans), with their bean stock
- 2 tbsp greek yoghurt
- 2 tbsp tahini
- The juice of ½ a lemon
- 1 small garlic clove
- Sunflower seeds, toasted
-
Sunflower seeds, toasted
- Cous cous
- Bulgur wheat
-
Charred broccoli
Tahini Yogurt
Serving Suggestions
Directions
Put the aubergines directly under a hot grill. Cook, turning regularly, for 10 mins until totally blackened and collapsing. Steam in a covered bowl for 2 mins.
Meanwhile, heat the olive oil in a pan over a medium heat. Add the onion and cook for 7-8 minutes until softened. Add the tomato puree and paprika and fry for a further 2 minutes.
Add the chopped tomatoes and stir to combine. Bring to a simmer and bubble away for a few minutes while you make the tahini yogurt.
- Add all of the tahini yoghurt ingredients to a small bowl with 2 tbsp of water and mix well to combine. Add more water to loosen, if necessary. Set aside in the fridge
- Once the aubergine is cool enough to handle, peel away the skin and shred the flesh using a fork. Mash the flesh into smaller pieces.
Stir the aubergine into the sauce, then add the red beans with their bean stock. Simmer for 5-6 minutes or until the sauce has thickened slightly. Stir in the juice of half a lemon and season to taste - if using tinned beans, you may need to add more salt at this point.
- Plate up the ragu, drizzle over the tahini yoghurt and a sprinkle of toasted sunflower seeds. Serve with some charred broccoli and bulgur wheat for something heartier.
Manne Gonzalez
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