Haitian Vegetable Ragu

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

5 g
347 mg
22 g
6 g
5 g
0 mg

2 med carrots, thinly sliced on the bias
1 lg eggplant, diced
3 cups packed fresh spinach
2 cups shredded green cabbage
2 Tbsp extra virgin olive oil
2 Tbsp chopped garlic
¼ cup diced shallots
¼ cup diced tomatoes
1 tsp paprika
2 tsp chopped fresh thyme
1 tsp freshly ground black pepper
1 tsp sea salt
2 Tbsp fresh lime juice

Haitian Rice & Beans
2 Tbsp extra virgin olive oil
1 tsp chopped shallots
2 cups cooked brown rice
1 cup cooked pinto beans
½ tsp sea salt
1 tsp freshly ground black pepper

  1. Place carrots, eggplant, spinach and cabbage in a large pot and add just enough water to cover. Bring to a boil and cook until vegetables are tender. Drain water and place vegetables in a large mixing bowl. Using a wooden spoon, mash by hand until vegetables are slightly chunky.
  2. In a large sauté pan, over medium heat, add olive oil and sauté garlic and shallots until tender. Add tomatoes, paprika and thyme. Add mashed vegetables and continue sautéing to combine. Finish with salt, pepper and lime juice.
  3. In a large sauté pan over medium heat, sauté shallots in olive oil until tender. Add rice, beans, salt and pepper. Cook until heated through.
  4. Evenly divide Haitian rice and beans and vegetable mixture onto 10 plates. Garnish with fresh parsley or green of choice.