Red Kidney Beans and Mushrooms Rougaille — Creole Tomato-based Sauce

The Mauritian rougaille or rougail is a soulful Creole-style aromatic tomato-based dish, much treasured for its simplicity and versatility – a classic Mauritian dish.

For its versatility and simplicity, the Mauritian rougaille is a much treasured dish and regular favourite at the Lovlie Cocoon. Previously featured here in a tofu and mushrooms version, this Creole-style tomato-based dish is proof enough, if you ask me, that makes the best use of modest ingredients to create the most delightful dance of flavours for your tastebuds!

As simple as this dish is to make, its uniqueness and complex flavours come from the combination of the fresh French herbs like thyme and parsley and Indian notes from the coriander and curry leaves.

Added to that, a bold layer of heat from the chili, for as much as you can tolerate, used alongside the base components of a tomato sauce – onions, garlic and ginger.

I have used curry leaves and coriander (cilantro) in this version but variations of this recipe would swap the coriander for parsley. You may omit the curry leaves if you don’t have them but they really do add another depth of flavour to this dish.

Red kidney beans and mushrooms made this a satisfying main dish enjoyed over a bed of basmati rice and some coconut chutney.

To make Red Kidney Beans and Mushrooms Rougaille:

In a skillet, heat 1 teaspoon of oil on medium temperature. Add the minced ginger and garlic. Let these sizzle for about 15 seconds then add the onions and stir. Let cook for about 30 seconds, while stirring a few times.

Add the curry leaves followed by the sliced mushrooms. Let cook for about 2 minutes or until mushrooms start to sweat. Then add the the chilies and the thyme.

Add the red kidney beans and cook for about one minute. Then add the tomatoes. Cook for about 7 – 10 minutes while stirring occasionally until the tomatoes start to soften and break down into a sauce. They don’t need to melt completely into the sauce, but just enough with a few chunky pieces are really what we are looking for.

Add salt to taste and stir well. Add the green peas and cook for a few more minutes. Then turn off the heat.

Garnish with the coriander leaves or parsley and serve warm.

Try this rougaille dish with

Mauritian roti

It’s delicious!

Print Pin

Red Kidney Beans and Mushrooms Rougaille

A Mauritian creole-style tomato-based dish that is quick and easy to make and very tasty — a true Mauritian classic dish that can be enjoyed over rice, pasta, noodles, with bread or in a flatbread.

Course Main Dish

Cuisine Mauritian

Keyword Mauritian rougaille, red kidney beans, rougail, rougaille

Servings 3 – 4

Author Teenuja Dahari – veganlovlie.com

Ingredients

• 1 teaspoon sunflower, or vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, finely chopped or minced
• 1 small onion, [70 g, 2.5 oz], sliced (about 1/3 cup sliced)
• 8 – 10 curry leaves, fresh or dried, omit if unavailable
• 5 – 6 fresh white mushrooms, [about 130 g, 4.6 oz], sliced
• 1 – 2 red or green chilies, deseed if needed or adjust to taste
• 4 – 5 sprigs fresh thyme
• 1 1/2 cups red kidney beans, [270 g, 9.5 oz], already boiled from dried or use canned beans
• 4 – 5 Roma tomatoes
• 1/3 cup frozen green peas, defrosted [40 g, 1.4 oz]
• 1/4 cup chopped coriander leaves, cilantro or parsley, [8 – 10 springs]
• Salt to taste

Instructions

• In a skillet, heat 1 teaspoon of oil on medium temperature. Add the minced ginger and garlic. Let these sizzle for about 15 seconds then add the onions and stir. Let cook for about 30 seconds, while stirring a few times.
• Add the curry leaves followed by the sliced mushrooms. Let cook for about 2 minutes or until mushrooms start to sweat. Then add the the chilies and the thyme.
• Add the red kidney beans and cook for about one minute. Then add the tomatoes. Cook for about 7 – 10 minutes while stirring occasionally until the tomatoes start to soften and break down into a sauce. They don’t need to melt completely into the sauce, but just enough with a few chunky pieces are really what we are looking for.
• Add salt to taste and stir well.
• Add the green peas and cook for a few more minutes. Then turn off the heat.
• Garnish with the coriander leaves or parsley and serve warm.

Video

Notes

Link to original recipe – Red Kidney Beans and Mushrooms Rougaille – https://veganlovlie.com/red-kidney-beans-and-mushrooms/

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