Transport yourself to the sunny fields of Provence with this incredibly comforting, one-pot wonder! We’ve taken the classic French vegetable stew, ratatouille, and elevated it with the addition of creamy cannellini beans. This simple twist transforms a beautiful side dish into a hearty, protein-packed main course that’s both satisfying and incredibly flavorful. The vegetables meld into a velvety, rich stew, seasoned with aromatic herbes de Provence. It’s a perfect, rustic meal that tastes even better the next day!
Ingredients
• 2 tablespoons / 30 ml olive oil
• 1 large onion, diced
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 small eggplant, diced
• 1 red bell pepper, diced
• 2 cups / 400g cannellini beans, cooked
• 1 tablespoon / 8g all-purpose flour
• 3 large tomatoes, seeded, and coarsely chopped
• 2 teaspoons / 4g dried herbes de Provence
• 1 teaspoon / 6g salt
• Freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a heavy-bottomed Dutch oven or large pot over medium heat until shimmering but not smoking. Add the diced onion and cook until translucent, stirring occasionally, for about 5 minutes.
2. While the onion cooks, combine the diced zucchini, yellow squash, eggplant, and bell pepper in a large paper bag or bowl. Sprinkle with the flour and shake the bag (or toss in the bowl) to lightly and evenly coat the vegetables.
3. Add the flour-dusted vegetables to the pot along with the chopped tomatoes, herbes de Provence, salt, and a generous grinding of black pepper. Stir gently to combine.
4. Reduce the heat to low, cover the pot, and let the mixture simmer gently for 1 hour. Stir occasionally to prevent sticking. The vegetables should be very tender and the flavors well-melded.
5. Stir in the cooked cannellini beans and heat through for another 5 minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve hot or at room temperature.
Nutritional Information
• Serves: 6
• Serving Size: 1 cup
• Cost Per Serving: Approx $0.45
• Calories: 167
• Fat: 5g
• Carbohydrates: 24g
• Protein: 8g
• Fiber: 8g
• Sugar: 8g
• Sodium: 405mg
Pro Tips
• For a deeper flavor, sauté the eggplant, squash, and peppers in batches until lightly browned before adding them to the onions. This caramelization adds a wonderful richness.
• This dish is famously even better the next day. Make it ahead of time and let the flavors meld in the refrigerator overnight for the best taste.
• Serve with a slice of crusty bread for dipping, over a bed of creamy polenta, or topped with a sprinkle of fresh basil and a drizzle of high-quality olive oil.
• If you have fresh herbs like thyme, rosemary, and oregano, use them! Add them during the last 15 minutes of cooking for a brighter, more vibrant flavor.
FAQ
Q: Is this ratatouille with beans a complete protein source
A: By itself, this dish is a fantastic source of plant-based protein from the cannellini beans. To make it a ‘complete protein’ containing all essential amino acids, simply serve it with a whole grain. Pairing it with crusty whole-wheat bread, quinoa, or brown rice creates a perfectly balanced and complete vegetarian meal.
Q: Can I use other beans besides cannellini in this recipe
A: Absolutely! While cannellini beans add a lovely creaminess, this recipe is very flexible. You can easily substitute them with other white beans like Great Northern or navy beans. Chickpeas (garbanzo beans) would also be a delicious and protein-rich alternative.
Q: How can I make this ratatouille gluten-free
A: This recipe is easily adapted to be gluten-free. The only ingredient to swap is the all-purpose flour. Simply use a gluten-free all-purpose flour blend, cornstarch, or arrowroot powder to coat the vegetables. You can also omit the flour entirely for a slightly less thick, but equally flavorful, stew.
Q: How long does this vegetarian stew last for meal prep
A: This ratatouille is perfect for meal prep as the flavors deepen overnight. Store it in an airtight container in the refrigerator for up to 5 days. It also freezes exceptionally well for up to 3 months, making it a great make-ahead vegetarian dinner.
