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Creole Red Bean Ratatouille

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How to Make Creole Red Bean Ratatouille

Ratatouille is a classic vegetable dish from the Provence region of France. Our Creole-inspired version includes red kidney beans and whole-grain penne to add protein and fiber.

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4servings


1 cup ratatouille and 1/2 cup pasta

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Step-By-Step Instructions:

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
  2. Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and bell pepper for 3–4 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 10 seconds, stirring constantly. Stir in the tomatoes, okra, beans, bay leaves, oregano, thyme, and red pepper flakes. Bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender. Remove from the heat. Discard the bay leaves.
  3. Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.
Veggie Rich
French
Mediterranean
Main Dish
Vegetarian
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Nutrition facts

4 Servings



  • Serving Size

    1 cup ratatouille and 1/2 cup pasta


  • Amount per serving



    Calories





    280

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      2g

      10%
    • Trans Fats
      0g

  • Cholesterol
    5mg

    2%

  • Sodium
    370mg

    16%

  • Total Carbohydrate
    41g

    15%

    • Dietary Fiber
      10g

      36%
    • Total Sugars
      7g

  • Protein
    15g

  • Potassium
    740mg
    16%

Ingredients

whole wheat penne pasta (dried)
4 oz

olive oil (extra virgin preferred, divided use)
1 tbsp

medium onion (chopped)
1

medium green bell pepper (chopped)
1

medium garlic (minced)
2 clove

medium tomatoes (chopped)
4

frozen cut okra
1 cup

no-salt-added kidney beans (rinsed and drained)
1/2 (15-oz) can (about 3/4 cup)

bay leaves (dried)
3

dried oregano (dried, crumbled)
1 tsp

dried thyme (crumbled)
1/2 tsp

crushed red pepper flakes
1 tsp

fresh parsley (chopped)
1/4 cup

salt
1/2 tsp

mozzarella cheese (shredded, low-fat)
2 oz

Parmesan cheese (shredded or grated)
2 tbsp

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