Ratatouille with beans will brighten up your mealtimes. This colourful dish will put you well on the way to your five a day and is suitable for vegans too. Made with tasty Mediterranean vegetables, this beany ratatouille dish can be served with either olive bread or ciabatta, but is surprisingly filling on its own. The quantities in the recipe below are sufficient for around 2 to 3 servings.
- 1 large red onion, cut into segments
- 4 cloves garlic, crushed
- 2 peppers (red and yellow/green), chopped
- 1 medium courgette, sliced
- 4 slices aubergine (optional), sliced
- A handful of mushrooms, cut into quarters
- 5 sprigs fresh rosemary, finely chopped
- Fresh basil leaves
- 2 teaspoons oregano
- One 400g tin cannellini beans, drained and rinsed
- One 400g tin chopped tomatoes
- 2 tablespoons tomato purée
- Dash of olive oil
Equipment needed to make ratatouille with beans
- Chopping board
- Sharp knife
- Garlic press (optional)
- Medium sized roasting tin
- Can opener
- Stirring spoon
How to make Ratatouille with beans
Heat the oil in a medium sized roasting tin. Roast the onion, garlic and peppers until they start to soften. Add the courgette, aubergine and mushrooms and roast until soft. Add the tin of tomatoes, tomato purée, beans, basil, rosemary and oregano and stir.
Season to taste and cook uncovered in the centre of the oven at gas mark 5, 190oC, for around 10 minutes or until heated through. For an Aga, place the roasting tin on the grid shelf on the floor of the roasting oven. If necessary, once cooked the ratatouille can be covered and kept in the oven at a low temperature until ready to serve.
- Ratatouille with beans can be covered and kept in the oven at a low temperature until needed. It can also be stored in the fridge until the following day.
- I you don't have cannellini beans then another type of bean could be substituted such as broad beans or edamame beans.
- If you have a good supply of fresh tomatoes then these could be used instead of the tinned tomatoes, but you may need to add a little extra tomato purée to thicken the sauce.
You may wish to try making minestrone soup, another simple tomato based dish packed with fresh vegetables. Minestrone can be prepared in minutes and tastes far superior to any shop bought version I have tried.