Ratatouille with White Beans
- 45 min
- β β¬3.05
- 2 servings
- Easy
courgette, bell pepper, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Cut courgette
Cut courgette, bell pepper, tomatoes and onion into bite-size pieces.
Cook
Cut garlic and flat-leaf parsley finely
Cut garlic and flat-leaf parsley finely. Drain and rinse white beans, then let them drip dry.
Brown courgette and bell pepper
Heat half of the olive oil and cook courgette and bell pepper over medium heat for 8 minutes, stirring regularly. Transfer courgette and bell pepper to a plate and set aside.
Brown onion
Heat the remaining olive oil and cook onion over medium heat for 5 minutes, stirring regularly. Add garlic and stir for 1 more minute.
Stir in canned peeled tomatoes
Stir in canned peeled tomatoes, tomatoes and black pepper and simmer gently for 10 minutes, stirring occasionally. Add white beans, courgette and bell pepper and stir for 7 more minutes.
Divide courgette
Divide courgette, bell pepper and white beans between the serving bowls.
Finish
Finish with flat-leaf parsley
Finish with flat-leaf parsley. Serve hot.
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