White Bean Ragout, With Parmesan Toast

For my veggie friends!

Even if you're a meat eater, this dish will blow your socks off mate. . .

Recipe for two:

1 can eden butter beans, drained
1/2 red onion,  finely chopped
1/2 red bell pepper, finely chopped
1 t garlic, finely chopped
1 c cherry tomatoes, quartered
1 t tomato paste
1 c veggie stock
sourdough bread, sliced, grilled, brushed with olive oil
2 T Italian flat leaf parsley, rough chopped
olive oil
butter
tons of extra virgin olive oil
parmesan cheese, finely grated

In a heavy saucepan, add a little butter and olive oil.  Place over medium heat.  When it's hot add the onion, red bell pepper and season will salt and pepper and a pinch of cayenne.  Cook until completely softened.  Add the garlic and tomato paste, cook stirring often, until the tomato paste turns deep red in color.  Then add the stock, and bring it to a boil, then lower the heat to medium low.

Add the tomatoes and beans, cook for a couple of minutes.  Stir in 2 tablespoons of parmesan cheese.

Place grilled bread onto warm plates, and sprinkle with a little parmesan.  Now spoon on the hot ragout.  Garnish with parsley and tons of extra virgin olive oil.

Bon Appetit!  Chef Hobbes