Ratatouille with Butter Beans By Chef James Taylor

This recipe is based on the classic Ratatouille with Butter Beans added for more substance and protein. I also add Capers and Olives because I love the sourness the capers bring as well as the Unami & Bitterness from the Olives. Every taste sensation is covered!

I cook this a lot in my primary schools as it’s a very nutritious & versatile option for the vegetarians & vegans. It can be enjoyed on its own, with bread, pasta, rice, quinoa, potatoes or used in a lasagne to mention a few!

I like mine extra garlicky but this can be adjusted to taste. The vegetables and beans can also be substituted according to preference.

I usually make huge quantities in school but this is a smaller home version which gave me around 8 portions and is excellent reheated the following day.

Ingredients:

  • 2 400g tins of Butter Beans
  • 2 400g tins of good quality plum tomatoes (blended)
  • 2 Tbsp Tomato Paste
  • Extra Virgin Olive Oil
  • 2 bulbs Garlic thinly sliced
  • 1 Aubergine
  • 2 Courgettes
  • 2 Red or Yellow Peppers
  • 2 Red Onions
  • 3 Tbsp Chopped Capers
  • 100g Sliced Olives
  • 1 bunch Basil, Torn
  • Sea Salt
  • Black Pepper

Method:

  1. Roughly Dice the Courgette, Peppers, Red Onion and Aubergines into medium sized chunks and put in a colander over a bowl

  2. Mix some sea salt through the vegetables and leave for around 1 hour until they are releasing water

  3. Pat dry the vegetables with kitchen paper, then drizzle over some oil, grind some pepper and put in an oven pre-heated to 180 C for around 30-40 minutes until lightly browned and soft.

  4. Meanwhile, gently warm a generous amount of extra virgin olive oil and the sliced garlic. Cook for a few minutes until soft, then add the tinned tomatoes & tomato paste. Season with salt & pepper and Let simmer for around half an hour.

  5. Add the Butter Beans and their liquid and keep simmering until the sauce is thickened.

  6. When the vegetables have finished roasting, stir these into the sauce and simmer longer if needed. The sauce should be thicker but still saucy!

  7. Finish by stirring in the Capers, Olives and torn Basil

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