White Bean Ratatouille Recipes

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WHITE BEAN RATATOUILLE



White Bean Ratatouille image

Make and share this White Bean Ratatouille recipe from Food.com.

Provided by Chef by Chance

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons extra virgin olive oil
2 cups onions, diced
1 tablespoon garlic, chopped
3 cups unpeeled eggplants, cut in half, diced
2 cups zucchini, cut in half, diced
15 1/2 ounces cannellini beans
1 1/2 cups tomatoes, seeded and diced
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup fresh basil, finely chopped

Steps:

  • Drain the beans and reserve 1/2 cup of the liquid.
  • Heat a large sauté pan over high heat. Add the oil and onions-saute for 3-5 minutes.
  • Add garlic-saute for about 30 seconds until you can smell-don't brown it.
  • Add the eggplant, zucchini and bean liquid. Simmer over low to medium heat, covered for 15 minutes.
  • Add beans and tomatoes bringing it back to a simmer for another 5 minutes.
  • Set aside.
  • In a small bowl, mix together the vinegar, sugar, and salt. Stir into the cooled ratatouille.
  • Add Basil.

Nutrition Facts : Calories 124.9, Fat 2.3, SaturatedFat 0.4, Sodium 322.5, Carbohydrate 21.8, Fiber 7.2, Sugar 7.2, Protein 5.9

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