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Slow Cooker Bean Ragu
This is a delicious veggie ragu packed with protein and fibre from the beans, but the main thing is it is relatively inexpensive to make. It’s usually a dish I make when I’m not organised and have a panic cupboard and fridge raid.
SERVES
6
CALORIES
393
COOKING TIME
4 hours
DIFFICULTY
simple
This slow cooker bean ragu is a cheap, easy and comforting vegetarian dinner made with ingredients you probably already have at home. It’s packed with protein and fibre from baked beans and kidney beans, making it a filling midweek meal. It’s also one of my favourite panic cupboard and fridge raid recipes. When I haven’t planned dinner, I can throw everything into the slow cooker and let it do the work. It’s simple, filling and makes plenty for leftovers too.
Why you’ll love this bean ragu
- Easy slow cooker recipe
- Budget friendly (made with inexpensive cupboard staples)
- High in protein and fibre
- It’s a great meat-free dinner.
- Great for a fridge and cupboard raid
- Makes six portions so great for leftovers and meal prep.
- Easy to adapt
Can you put baked beans in a ragu?
Yes. Baked beans work really well in this bean ragu, particularly because they add flavour, protein and fibre while helping to make the sauce thick and hearty. They’re also an inexpensive cupboard staple, making this a great budget bean recipe.
Can I use kidney beans in ragu?
Absolutely. Kidney beans are ideal for a vegetarian ragu because they are filling and hold their shape during slow cooking. Make sure you drain and rinse canned kidney beans before adding them.
Do I need to cook the lasagne sheets first?
No. That’s one of the things that makes this recipe so easy. Break the dried lasagne sheets into pieces and add them directly to the slow cooker for the final 30 minutes. Make sure the pasta is covered in plenty of sauce so it cooks evenly.
Can I make this bean ragu without lasagne sheets?
Yes. You can leave out the lasagne sheets and serve the ragu with pasta, rice, baked potatoes, crusty bread or another grain.
Can I add other vegetables?
Yes. This is a great fridge raid recipe, so use whatever vegetables you have. Courgette, peppers, mushrooms, spinach and leftover roasted vegetables would all work well.
Can I use different beans?
Yes. The recipe is very flexible. You could swap the kidney beans for cannellini beans, butter beans, black beans or mixed beans. The baked beans are worth keeping because they help give the sauce its flavour and consistency.
Is bean ragu healthy?
This bean ragu is a filling vegetarian meal that provides protein and fibre from the beans, along with vegetables and tomatoes. It contains 393 calories and 20g of protein per serving based on the ingredients above.
Can I freeze bean ragu?
Yes. Allow the ragu to cool completely, portion it into airtight containers and freeze for up to 3 months. Defrost thoroughly before reheating and make sure it’s piping hot throughout.
What to serve with bean ragu
Because this recipe already contains lasagne sheets, it’s a meal on its own. You can also serve it with garlic bread, crusty bread, a simple salad or steamed vegetables.
Method
Step 1
Add the baked beans, kidney beans, celery, carrot, onion, garlic, bay leaf, chopped tomatoes, tomato purée, dried herbs and vegetable stock pot to the slow cooker. Season with salt and pepper, then stir well to combine.
Step 2
Cover and cook on High for 4 hours or Low for 8 hours, until the vegetables are tender and the ragu has thickened. If using, stir through the chopped sundried tomatoes and red wine at the start.
Step 3
About 30 minutes before serving, break the lasagne sheets into 3–4 pieces and add them straight to the slow cooker. Stir well, making sure the pasta is coated in the sauce, then replace the lid and cook for around 30 minutes, or until the pasta is fully cooked.
Step 4
Once cooked, remove the bay leaf and turn off the slow cooker. Stir through the ricotta, if using, and check the seasoning. Serve with a generous sprinkling of grated Parmesan and enjoy!
Ingredients
2 x 400g tins of baked beans
400g tin of red or kidney beans, drained and rinsed
1 celery stick, chopped
1 carrot, grated
1 onion, very finely chopped
5 garlic cloves, crushed
1 bay leaf
2 x 400g tins of chopped tomatoes
2 tbsp tomato purée
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1 vegetable stock pot
10-12 dried lasagne sheets
100g ricotta (optional)
salt and pepper, to taste
Optional (for more flavour):
50g sundried tomatoes, chopped
100ml red wine
Grated parmesan
