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Home > Features > Living Well > Food > Green Cuisine > Summer Garden Ragout with Beans and Rice

GreenSense- Green Cuisine

Summer Garden Ragout with Beans and Rice

I love this recipe because it's a combination of ingredients you'd never think of if you didn't have a garden.

-Jessica Wagener

  • 6-8 leek thinnings or 1 med full-grown leek, chopped.
  • 1 green sweet bell pepper, chopped
  • 2 stalks celery, chopped
  • 5 cloves (not whole bulbs!) garlic, minced
  • 1 pinch red pepper flakes
  • 1 1/2 to 2 tsp. chilli powder
  • 1/2 tsp. fresh-ground cumin
  • 1 small eggplant, peeled and chopped
  • 1 1/2 cups each, cooked black beans, red beans, sliced tomatoes.
  • 1/2 lb. swiss chard, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup beer
  • 1 1/2 cups short grain rice
  • 1/2 cup black rice
  • 4 cups water

Bring the water to a boil and add the rice. When it comes back to a boil, lower it to a simmer, cover, and cook till done.

In another pot, Saute leeks, peppers, and celery in olive oil. Add chili powder, onion, red pepper flakes, beer and eggplant and cook for 10 minutes. Add beans, tomatoes, swiss chard and cilantro. Simmer 10 minutes or until eggplant is done. It's delicious served with rice and a green salad. Of course, by the time the eggplants are ripe, the lettuce is getting bitter...but the second crop of mesclun is just right. Wash a bunch, break it up a bit, and toss with this.





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