Ratatouille With Butter Beans

Ratatouille With Butter Beans

I have been reading a book about sleep, packed with suggestions on how to improve the quality of your sleep. The author recommends certain foods: beans, chickpeas, onions and tomatoes as having sleep inducing qualities. As I was reading through some of the recipe ideas for sleep inducing dishes, I was thought some of them made wonderful winter warming meals. I thought I would try out one recipe on my husband and myself to see if it made us sleep better as promised.

I rather like the idea of sharing some of our homemade dinners with a world of strangers, so I have snapped the steps we took to prepare this simple but delicious winter warmer.


A huge plus for this recipe is that it won’t break the budget. With a few affordable ingredients a hearty nourishing dish is easy to rustle up.

  • 5 tablesppons of extra virgin olive oil
  • 2 onions – peeled and chopped
  • 200g chestnut mushrooms – sliced
  • 1 aubergine (eggplant) – cut into 2cm chunks
  • 4 garlic cloves – peeled and crushed
  • 1 teaspoon of dried oregano
  • 400g tin of butter beans (alternatively use cannellini or haricot beans)
  • 400g tin of chopped tomatoes
  • 1 vegetable stock cube


Cooking is very much like life: 80% preparation and 20% in the heat. Preparing the ingredients in advance makes everything go smoothly.


Heat 4 tablespoons of the oil in a large saucepan and gently fry the onions until softened. Stir them regularly. This should take around seven minutes.

Add the mushrooms and aubergine and increase the heat. Fry until browned, stirring constantly.

Stir in the garlic and oregano and cook for a few seconds.

Pour in the butter beans and their water straight from the tin. Add the tomatoes. Crumble over the stock cube and add 300ml of water to the pan. Bring the mix to a gentle simmer before covering with a lid and leaving to cook for twenty minutes. Then remove the lid and allow to cook for a further ten minutes until all the vegetables are soft and the tomatoes reduced.

Season to taste with sea salt flakes and freshly ground black pepper. Drizzle with the remaining oil. I chose to swerve with some sweet potato mash.

6 thoughts on “Ratatouille With Butter Beans

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