Vegetarian Bean Ragu

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This Vegetarian Bean Ragu is a BLD meal: it works for breakfast, lunch, or dinner! It’s a great dish that can be thrown together with limited ingredients when you are short on fresh produce since it heavily relies on pantry staples. The ragu topped with a fried egg is a perfect taste and texture combo that packs plenty of protein.

  • 2 tbsp olive oil
  • 1 large onion
  • 1 package sliced mushrooms
  • 1 green bell pepper
  • 3 cloves garlic
  • 1 can diced tomatoes
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can pinto beans (rinsed)
  • eggs
  • avocado (optional)
In a skillet, saute onion, mushrooms, and bell pepper in olive oil on medium heat until vegetables are tender. Add chopped garlic and cook for 2 minutes. Add diced tomatoes and spices and simmer on low heat for 10 minutes. Add beans and warm through. In a separate skillet, prepare eggs.
Top ragu with eggs and avocado. Serves 4.

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