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Recipes
Bean Ratatouille

Bean Ratatouille

Serves:
4
Course:
Dinner, Lunch
Prep:
5 mins
Cook:
20 mins
Total time:
25 mins

This is a great recipe if you are short on time during the week. We used cannellini beans, but it works just as well with any tinned beans. You could even top with cheese and bake, or just serve with cheese on the side.

Credited to: Coeliac UK

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Nutritional Information

  • Calories
    399.6kcal
  • Protein
    27.6g
  • Carbohydrate
    44.4g
  • Fibre
    14.8g
  • Fat
    13.9g
  • Sugar
    17.1g

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 3 garlic cloves, finely chopped
  • 300g mixed diced vegetables of your choice, e.g. peppers, aubergine, courgettes
  • 1 tsp dried basil
  • Sea salt and black pepper
  • 2 x 400g tinned tomatoes
  • 2 x 400g tinned cannellini beans, drained
  • 100g grated cheese

Method

  1. In a large frying pan, heat the oil and add the red onion and garlic. Fry for 5 minutes

  2. Add the vegetables, dried basil, and some salt and pepper. Fry for 10 minutes, until the vegetables are softened and tender.

  3. Add the tinned tomatoes and cannellini beans. Simmer for 5 minutes, and season to taste

  4. Served topped with grated cheese