Skip to content
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

Print recipe

Nutritional Information

  • Calories (per serving)
    646kcal
  • Protein (per serving)
    41g
  • Carbohydrate (per serving)
    44.4g
  • Fibre (per serving)
    17g
  • Fat (per serving)
    34.7g
  • Sugar (per serving)
    17.1g

Ingredients

  • 2 tbsps 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
  • 150g 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. Serve topped with grated cheese.