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Haricot Bean Ratatouille Casserole
Haricot bean casserole is a great way to use up a summer glut of courgettes, making a delicious and nourishing one pot meal.
Servings: 2
Ingredients
- 1 tbsp olive oil
- 1 medium onion - chopped
- 2 cloves garlic - sliced
- 1-2 courgette (depending on size) - sliced
- 1 tbsp mint or other herb leaves - shredded
- a handful of tomatoes - roughly chopped
- 170 g haricot beans - cooked from 70 g dried
- salt and pepper to season
Instructions
- Heat the olive oil in a heavy pan and gently sautée the onions and garlic until translucent and soft.
- Add the courgettes, mint (reserving a few leaves) and a sprinkle of salt. Then turn the heat right down (I use a diffuser on my lowest gas ring). Cover and cook for about 30 minutes, stirring from time to time. The courgettes should become very soft. You may need to add a little water during the cooking.
- Add the tomatoes and haricot beans. Stir and allow to cook for another 15–20 minutes, until the tomatoes and beans are soft.
- Season to taste, garnish with some extra herbs and serve with a hunk of crusty bread.
Notes
- If you are in a hurry use canned haricot beans, or even rinse the sauce off a can of baked beans!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 216kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 757mg | Fiber: 7g | Sugar: 7g | Vitamin A: 923IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 2mg