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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- Servings
- 4 Servings
-
- Serving size
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1 cup ratatouille and 1/2 cup pasta
Ingredients
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whole wheat penne pasta (dried)
- 4 oz
- 113 g
-
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olive oil (extra virgin preferred, divided use)
- 1 tbsp
- 1 tbsp
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medium onion (chopped)
- 1
- 1
-
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medium green bell pepper (chopped)
- 1
- 1
-
-
medium garlic (minced)
- 2 clove
- 2 clove
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medium tomatoes (chopped)
- 4
- 4
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frozen cut okra
- 1 cup
- 1 cup
-
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no-salt-added kidney beans (rinsed and drained)
- 1/2 (15-oz) can (about 3/4 cup)
- 1/2 (15-oz) can (about 3/4 cup)
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bay leaves (dried)
- 3
- 3
-
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dried oregano (dried, crumbled)
- 1 tsp
- 1 tsp
-
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dried thyme (crumbled)
- 1/2 tsp
- 1/2 tsp
-
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crushed red pepper flakes
- 1 tsp
- 1 tsp
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fresh parsley (chopped)
- 1/4 cup
- 1/4 cup
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salt
- 1/2 tsp
- 1/2 tsp
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mozzarella cheese (shredded, low-fat)
- 2 oz
- 57 g
-
-
Parmesan cheese (shredded or grated)
- 2 tbsp
- 2 tbsp
-
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Directions
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Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
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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.
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Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.
