Red Bean Recipes, Stews + Bean Bowls, Vegan, Vegetarian - February 21, 2023

Red Bean + Aubergine Ragu with Tahini

Name: Red Bean + Aubergine Ragu with Tahini
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2-3
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

Rated 3.9 stars by 13 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

Tahini Yogurt

2 tbsp greek yoghurt
2 tbsp tahini
The juice of ½ a lemon
1 small garlic clove
Sunflower seeds, toasted

Serving Suggestions

Sunflower seeds, toasted
Cous cous
Bulgur wheat
Charred broccoli

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.