Bohnenlaibchen mit Paprikaragout (vegan) (bean patties with pepper ragout)
Small white bean patties served over a slow-cooked pepper ragout, the peppers cooked well past tender-crisp until they've genuinely broken down into a thick, jammy sauce, which is what separates a ragout from a quick sauté. Draining the mashed beans briefly before shaping is what keeps the patties from being too wet to hold together in the pan.
Prep25 min
Cook40 min
Rest20 min
Servings4
Christoph's bean patties with pepper ragout, the peppers cooked well past tender-crisp into a genuine ragout.
Ingredients
Units
Temperature
Servings
Pepper ragout
- 500 g red bell pepper, sliced into strips rounded
- 150 g onion, finely chopped rounded
- 30 ml olive oil rounded
- 200 g chopped tomatoes rounded
- 10 g sweet paprika rounded
- to taste fine salt rounded
Bean patties
- 400 g white beans, drained, tinned rounded
- 50 g breadcrumbs rounded
- 15 g fresh parsley rounded
- 1 garlic clove rounded
- 30 ml neutral oil, for frying rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the olive oil in a pot over medium heat. Sauté the onion for 4 minutes, then add the pepper strips and cook for 10 minutes, stirring occasionally.
- Add the tomatoes and paprika. Reduce the heat and simmer gently for 25 to 30 minutes, stirring occasionally, until the peppers have fully broken down into a thick, jammy sauce. Season with salt.
- Meanwhile, mash the white beans roughly with a fork. Let sit in a sieve for 10 minutes to drain excess liquid, then combine with the breadcrumbs, parsley, garlic and salt. Mix thoroughly.
- Shape into 8 small patties. Chill for 20 minutes.
- Heat the oil in a pan over medium heat. Fry the patties for 3 to 4 minutes per side, until golden brown and firm.
- Serve the patties over the pepper ragout.
Notes
- Cook the ragout well past tender-crisp. A ragout is defined by long, slow cooking that breaks the vegetables down into a thick, cohesive sauce; stopping early leaves you with a pepper sauté, not a ragout.
- Drain the mashed beans before shaping the patties. Beans hold a surprising amount of liquid, and skipping this step leaves the mixture too wet to hold together in the pan.
- Chill the shaped patties before frying, for the same reason the pan-fried texture holds better once firmed up.
- The ragout keeps and reheats well for 3 days; the patties are best fried fresh but can be reheated in a hot, dry pan.
Ingredient substitutions
- White beans can be chickpeas, mashed the same way.
- A pinch of smoked paprika in the ragout adds depth.
- A splash of red wine vinegar stirred into the finished ragout brightens it.
From Christoph Mayer