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Friday 30th September 2016

Vegetarian Mixed Bean Ratatouille

A baked ratatouille with mixed beans and pulses.

Serves 4

2 tablespoons olive oil
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
150g cannellini beans, drained and rinsed  
150g borlotti beans, drained and rinsed
250g ready to eat puy lentils
200g fresh green beans
1 tablespoon thyme leaves
1 tablespoon tomato paste
1 litre of passata
10 fresh basil leaves

1.Pre heat the oven to 180oC/ gas 4


2. In a sauce pan heat the oil and sauté off the shallots, garlic and thyme for 4 minutes, or until tender.

3. Then, add the tomato paste, cannellini beans, borlotti beans and passata. Stir well, then place mixture into a casserole dish, place the lid on top and bake for 30minutes stirring half way through.


4. In a pan of lightly salted boiling water, cook the green beans for 4-5 minutes, then drain and place under cold running water.


5. Once cold, cut in half. Remove the dish from the oven and stir in the green beans and basil. Check the seasoning. then serve.


This recipe is fantastic with cheesy garlic bread. Why not choose a favorite vegetarian cheese, and get it melting under the grill in the last 10 minutes of the ratatouille cooking? Delicious!