A MEAL YOU CAN MAKE
Ratatouille with white beans
Soft summer vegetables slowly brought together with beans and thyme.
About 60 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 250g Aubergine, 2 cm cubes
- 200g Courgette, 2 cm cubes
- 150g Red pepper, diced
- 120g Onion, diced
- 350g Tomatoes, chopped
- 10g Garlic, minced
- 30ml Olive oil
- 1 tsp Dried thyme
- 240g Tinned cannellini beans, drained
- 120g Bread, to serve
Allergens: Wheat/gluten in bread. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~491 kcal · 19g protein · 68g carbohydrate · 18g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Cut vegetables evenly and drain beans. Keep tomatoes separate from the firmer vegetables.
Brown the aubergine
Warm half the oil over medium-high heat. Turn aubergine until lightly browned; transfer to a bowl.
Soften the other vegetables
Add remaining oil and soften onion, pepper and courgette. Add garlic and thyme for the final minute.
Bring the stew together
Return aubergine and add tomatoes and beans. Cover loosely and simmer on low until aubergine is completely soft. Add a splash of water if catching.
Check and serve
Check beans are steaming hot and vegetables tender. Serve with bread; the beans turn a vegetable dish into a fuller supper.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 43 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Provençal-inspired · bean meal adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.