Ragoût

I'm sure we've all had those moments when looking at a menu, and see an unfamiliar item or ingredient.  Ragoût, pronounced Ra-gu, refers to a slow-cooked dish, like a stew.  I typically see this in a restaurant as a side dish, rather than a main course.  You can make a Ragoût out of just about anything.  Mushrooms, tomatoes and beans show up quite often.

I was standing in the butcher shop today and was eyeing the lovely fresh garden veggies.  Knowing that the end of the season is nearing, I try to scoop up locally grown everything when I can get it.  Wondering how it would all come together was easy, given the cooler weather - Ragoût!

Recipe:  White Bean and Squash Ragoût
1 teaspoon olive oil
3 slices Onion, diced
3 cloves Garlic, grated
1 Zucchini, diced
1 Yellow Squash, diced
1 Red Pepper, diced
1 large Tomato, diced
1 can white, or Great Northern Beans, rinsed
2 sprigs fresh Thyme
10 - 20 Basil leaves, chopped
1 Tablespoon Red Wine Vinegar
1 teaspoon red chili flakes
salt & pepper

Heat saucepan on high, then add oil, onions and garlic.  Sauté until softened.  Add all other ingredients and reduce to medium heat.  Once it starts to bubble, reduce to a simmer and stir every time you happen to walk by...

If you are going to vary the ingredients, take note whether they have a high or low water content.  Because I was using starchy beans and watery squash and tomatoes, I didn't add any water or stock.  Vegetables with more starch or less water will require a splash of vegetable stock, water, or wine.

Simmer for approximately 2 hours.  Here I served a poached chili and soy halibut on the white bean and squash ragoût with roasted rosemary nugget potatoes.