Saturday, February 21, 2015

Vegetable and Bean Ratatouille

Preparation 10 min / Cooking 30 min

250 calories per serving [See all nutrition info]

2 tbsp olive oil
2 cloves garlic, pressed
1 onions, finely chopped
1 1/2 cup green/snap beans
2 zucchini, cut into 1,5 cm dices
1 aubergines / eggplants, small size, cut into 1,5 cm dices
1 yellow or red sweet peppers, cut into 1,5 cm squares 
1 cup canned tomatoes (diced)
3 cups red beans (canned), rinsed and drained
1 pinch salt [optional]
ground pepper to taste
1 pinch cayenne pepper [optional

Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
Prepare the vegetablesBoil or steam the green beans. Drain, cut into 2 cm pieces, and set aside.
Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion.SautĂ© 4-5 min, then add the tomatoes. Season with salt and pepper. Stir in the optional cayenne.
Cook over low heat, covered, 20-25 min until all vegetables are soft but still a bit al dente. Add water, if necessary, to keep the mixture moist.
Add the previously cooked green beans, the red beans, then cook an additional 5 min. Adjust the seasoning, then serve.

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