Bean ratatouille
Serves: 4 as a generous starter or a side dish
Prep time: 30 minsTotal time: 
Photograph by Jonathan Buckley
Bean ratatouille
Recipe by Sarah Raven
Serves: 4 as a generous starter or a side dish
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
141Kcal
Fat
7gr
Saturates
1gr
Carbs
14gr
Sugars
9gr
Fibre
9gr
Protein
6gr
Salt
0.01gr
Sarah Raven
Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill. With her background as a doctor, Sarah's most recent cookery book Good Good Food shares her medical knowledge with recipes to help you look, feel and live well.
See more of Sarah Raven’s recipes
Sarah Raven
Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill. With her background as a doctor, Sarah's most recent cookery book Good Good Food shares her medical knowledge with recipes to help you look, feel and live well.
See more of Sarah Raven’s recipes
Ingredients
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp extra-virgin olive oil, plus a little extra for drizzling
- 750g medium-sized tomatoes, skins removed and roughly chopped, or 2 x 400g tins of chopped tomatoes
- 300g fresh beans (pulses inside the pods)
To serve
- 1 x 31g pack fresh coriander, any woody stems removed, leaves coarsely chopped
- a few shavings of Parmesan (or vegetarian hard cheese)
Step by step
- In a large, deep frying pan, cook the onion and garlic gently in the oil for about 8 minutes until soft. Add the tomatoes and the beans, and if using fresh tomatoes pour in 200ml water. Bring to the boil, then reduce the heat and simmer gently for 20-30 minutes until the beans are tender, but not mushy. Stir the mixture every 5 minutes or so, adding a little water if it becomes too dry.
- Remove from the heat and leave for 15 minutes to cool a little. Season to taste with salt and black pepper.
-
To serve, stir in the coriander and Parmesan.TipIf you don't grow your own French beans, you can still make this recipe, simply use broad beans instead and omit the 200ml water (only add a splash if necessary), as broad beans soak up less liquid than pulses.
