Bean and tomato ragout with spelt and mushrooms

Name: Bean and tomato ragout with spelt and mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Spelt; 100 g dried black-eye beans; 1 Organic Orange; 2 Onions; 2 Garlic cloves; 400 g Shiitake mushrooms; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, dried oregano, sugar; 3 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 2-3 TEASPOONS Balsamic vinegar

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Spelt
100 g dried black-eye beans
1 Organic Orange
2 Onions
2 Garlic cloves
400 g Shiitake mushrooms
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper, dried oregano, sugar
3 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
2-3 TEASPOONS Balsamic vinegar

Directions

1
Rinse spelt and beans in a sieve the day before. Soak in 1 l of cold water in a pot overnight.
2
The next day, bring spelt and black-eyed beans to the boil in soaking water and simmer covered over a low heat for about 40 minutes.
3
Meanwhile, wash the orange hot, dry it and peel 2 pieces of peel (approx. 7 cm long) thinly. Squeeze the orange. Peel onions and garlic, dice finely. Clean the mushrooms and chop them smaller if necessary.
4
Heat 3 tablespoons of oil in a large pot. Fry the mushrooms in it. Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying fat. Sauté onions and garlic in it. Add tomato paste and sauté briefly.
5
Add tomatoes and juice, crush tomatoes well. Add spelt, beans, orange peel and juice. Bring to the boil and season with salt, pepper, 1 tsp. oregano, sugar and vinegar. Cover and simmer for about 10 minutes.
6
Add the mushrooms and warm up in the ragout for about 5 minutes. Season to taste and serve.