Butterbean & Roasted Vegetable Ragout

Mon, 19 January 2026

Butterbean & Roasted Vegetable Ragout

A delicious recipe to empty out your fridge of leftover cooked vegetables at the beginning of the week

Ingredients

• 4 slices stale bread
• 150g leftover cooked vegetables (cooked carrots, peas, any vegetables will work)
• 100g fresh herbs, including the stalks
• 1 bunch baby spinach or kale
• 300g soft cheese (cream cheese or vegan alternative)
• 2 gloves garlic
• 1 onion diced
• Juice of ½ lemon
• Pinch of nutmeg
• 60g nuts (whatever you have to use up)
• Salt and pepper
• 50ml (approx.) Irish rapeseed oil
• 400g (1 tin) cooked butterbeans

Method:

1. Put the cooked vegetables, herbs, lemon juice into the blender and blend until smooth, add the cheese and mix well.

2. Heat a frying pan and add a splash of oil, cook the diced onion and garlic until soft, season with salt and pepper and add the vegetable and cheese mix.

3. Gently heat the sauce then add the tin of drained butterbeans

4. Fold in the spinach or chopped kale and season

5. Grill or toast your bread and drizzle with some rapeseed oil and seasalt

6. Top your toast with the ragout, add some fresh herbs and enjoy