Braised Sunchokes and Brussels Sprouts with Christmas Lima Bean Ragu | CUESA

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Braised Sunchokes and Brussels Sprouts with Christmas Lima Bean Ragu


Twilight Greenaway, CUESA’s Virtual and Visual Education Manager.

This recipe was developed and priced as part of CUESA’s Farmers’ Market Cooking on a Budget e-letter feature on March 13, 2009.

Serves 4

Price Breakdown:
Total = $24.00
or around $6.00 per serving (not including pantry items)



12 ounces pastured chicken broth (1 jar from Mountain Ranch, $4.50)
1 cup dried Christmas Lima beans (from Rancho Gordo, $2.50) 
1 bay leaf
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon tomato paste
2 shallots (organic from Dirty Girl Farm $2.00)

2 pounds Sunchokes (a.k,a. Jerusalem Artichokes), sliced lengthwise (organic from Tierra Vegetables, $3.00)
1 pound Brussels sprouts cut in half (organic from Swanton Berry Farm, $4.50 )
Mushrooms (I used Hen of the Woods (a.k.a.Maitake) from Far West Fungi, $5.00)
2 leeks, white and light green parts sliced medium thin (organic from Eatwell Farm, $2.00 )
2 cloves garlic, minced
2-3 sprigs fresh parsley or chervil, chopped



  1. Start the beans soaking around 8 hours before cooking.

  2. Sauté shallots and one clove garlic in 1 tablespoon olive oil until transparent. Add pre-soaked beans, 1 cup of chicken stock and 2 cups of water, plus a pinch of salt. Let cook til beans are thoroughly cooked, around an hour.
  3. After beans have been cooking for half an hour or so, begin the vegetables. In a wide-bottomed pan, sauté sunchokes and leeks in 1.5 tablespoons olive oil for 5 minutes on medium-low heat. Add Brussels sprouts, remaining garlic and parsley and sauté for 5-7 more minutes on high, browning all ingredients slightly. Then add remaining chicken stock, place lid on the pan and let braise for around 3-5 minutes, or until sunchokes soften.  
  4. In a separate pan fry mushrooms in the last half tablespoon of olive oil on high heat until they are lightly crispy.
  5. To serve: place braised vegetables at the center of the plate, cover with a layer of beans and top with mushrooms and pinch of fresh parsley.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »