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Bean Ragu with Zucchini Spaghetti

This recipe not only tastes great but will make you feel great!


  • 250g Yellow beans, finely chopped

  • 250g Red beans, whole

  • 250g green beans, finely chopped

  • 250g Soy beans, whole

  • 3 large garlic cloves

  • 2 bunches Oregano, leaves picked

  • 2 bunches Sage

  • 2 punnets mixed cherry tomatoes

  • 250g crispy egg shallots

  • 10 large Zucchinis extra large

  • 2 Lebanese eggplant

  • 500ml vegetable stock

  • 50g Capers, finely chopped

  • season, Murray River Salt


  • 1.

    In a large saucepan add cherry tomatoes and mixed beans with sage, oregano, garlic cloves. Sautee with olive oil till tomatoes start breaking down add vegetable stock and simmer for 30 minutes.

  • 2.

    To make spaghetti, set the julianne blade on the mandolin and finely slice zucchini and eggplant. Pan fry on high heat for 1 minute or until soft zucchini spaghetti with a splash of olive oil. Add egg shallots and capers at the end.

  • 3.

    Serve with a scoop of the ragu.

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