Spelt tomato ragout with turmeric, white beans and shii-take mushrooms

Name: Spelt tomato ragout with turmeric, white beans and shii-take mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Spelt; 100 g dried beans (e.g. black-eyed beans, black eye beans); 2 Onions; 2 Garlic cloves; 7 ripe tomatoes; 1 hazelnut-sized piece of turmeric; 4 TABLESPOONS Tomato paste; 200 g Shiitake mushrooms; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 Stem(s) Oregano; 2-3 TEASPOONS dark balsamic vinegar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Spelt
100 g dried beans (e.g. black-eyed beans, black eye beans)
2 Onions
2 Garlic cloves
7 ripe tomatoes
1 hazelnut-sized piece of turmeric
4 TABLESPOONS Tomato paste
200 g Shiitake mushrooms
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 Stem(s) Oregano
2-3 TEASPOONS dark balsamic vinegar

Directions

1
Wash the spelt and beans and soak in 1 litre of cold water overnight. Bring the spelt and beans to the boil in the soaking water, cover and simmer for 20-25 minutes. Peel, finely dice or chop the onions and garlic
2
Wash and clean the tomatoes, cut them into pieces and mash them roughly. Peel and slice turmeric, add to the spelt and bean mixture with tomato paste, onions and garlic and simmer for another 30-40 minutes until beans and spelt are soft. In the meantime pour on some water if necessary
3
Clean and trim the mushrooms. Heat 3 tablespoons of oil in a frying pan. Fry the mushrooms for 5-6 minutes while turning them, season with salt, pepper and sugar. Wash oregano, shake dry and, except for something to garnish, pluck and chop the leaves. Stir oregano, 5 tablespoons of oil and mushrooms into the ragout, season with salt, pepper, sugar and vinegar
4
Arrange ragout in bowls, garnish with oregano
5
Waiting time approx. 12 hours