White Bean, Artichoke, and Chard Ragout

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

A crunchy topping of raw fennel and bell peppers makes an ideal accompaniment to the mellow flavors of this slow-simmered stew of beans and vegetables. You can make and refrigerate the relish up to a day ahead to save time.

Ingredients:

1 tablespoon olive oil

3 cups thinly sliced leek

1 cup (1/2-inch-thick) slices carrot

3 garlic cloves, minced

3 cups cooked cannellini beans

2 1/2 cups chopped fennel bulb

2 cups (1/2-inch) cubed red potato

1 cup chopped red bell pepper

3/4 cup water

1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained

1 3/4 cups organic vegetable broth

1 (9-ounce) package frozen artichoke hearts, thawed

2 cups chopped swiss chard

1 cup boiling water

6 sun-dried tomatoes, without oil

3 cups shredded fennel bulb

1 cup diced yellow bell pepper

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

2 teaspoons olive oil

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Directions:

1. To prepare ragout, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender.
2. Place leek mixture in a 5-quart electric slow cooker. Add beans and next 11 ingredients (through artichokes). Cover and cook on high 8 hours or until vegetables are tender. Add chard; stir until chard wilts.
3. To prepare relish, combine boiling water and sun-dried tomatoes; let stand 15 minutes or until soft. Drain; chop. Combine sun-dried tomatoes and remaining ingredients; let stand 30 minutes.

By RecipeOfHealth.com