Mediterranean Bean Ragout

1 to 2 tablespoons organic Macro olive oil
2 cloves organic garlic, minced
1 tablespoon finely chopped organic ginger root
1 tablespoon  Macro organic flour
1 tablespoon Herbies organic ground cumin
1/2 teaspoon Herbies organic ground cinnamon
1/4 teaspoon Herbies organic ground turmeric
1 bay leaf
1 can  Italian-style stewed tomatoes, undrained
1 cup organic vegetable stock
1 1/2 cups cooked dry-packaged navy beans or great northern beans, rinsed and drained
1 1/2 cups cooked dry-packaged red beans or red kidney beans, rinsed and drained
1/2 small organic eggplant, unpeeled, cut into 3/4-inch pieces
3 small organic onions, chopped
1/2 cup chopped organic green pepper
1/2 cup sliced organic celery
Salt and pepper, to taste
1/4 cup Macro organic raisins
1/4 cup Macro blanched almonds, toasted

1. Add 2 tablespoons oil to a hot pan and saute vegetables, garlic, and ginger root for 5 to 8 minutes, until tender. Stir in flour and herbs and cook for 1 minute.
2. Add tomatoes, stock, and beans. Heat to boiling, then reduce heat and simmer, covered, until eggplant is tender, about 10 to 15 minutes. Season to taste with salt and pepper. Discard bay leaf.
3. Serve in bowls and garnish with raisins and almonds.

Makes 8 servings (about 1 cup each).

Tip: Mediterranean Bean Ragout can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutritional information per serving: Calories 253; Fat 5g; %Calories from Fat 18; Carbohydrate 34g; Folate 60mcg; Sodium 612mg; Protein 20g; Dietary Fibre 4.5g; Cholesterol 26mg

Recipe provided courtesy of The Bean Education & Awareness Network