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Oven-baked White Bean Ratatouille


Viva le Vegan!, Dreena Burton--sent in by Susan B.

A very flavorful way to serve white beans.


3 & 1/2 -4 c. cooked cannellini beans (or navy or garbanzo)
300 ml1 & 1/4 c. red onion, finely chopped
3-4 cloves garlic, minced
28-oz. can diced tomatoes or equivalent amount of fresh roma tomatoes, chopped
120 ml1/2 c. red or orange bell pepper, diced
30 ml2 T. apple cider vinegar
15 ml1 T. freshly grated ginger
10 ml2 tsp. maple syrup or agave nectar
10 ml2 tsp. mustard seeds
10 ml2 tsp. dried basil
5 ml1 tsp. dried oregano
2 ml1/2 tsp. dried rosemary
5 ml1 tsp. salt
1 ml1/8 tsp. allspice
2 dried bay leaves
freshly ground pepper to taste

cooked quinoa or rice (optional)


Preheat oven to 400 F (204 C). In a large, deep casserole dish, combine all ingredients except bay leaves. Stir through until well combined, then embed bay leaves in the mixture. Cover an bake for 30 minutes. Stir through, cover, and bake another 35-45 minutes, until onions are tender and translucent, stirring once more during baking. Remove bay leaves and serve as is or over quinoa or rice.


Susan says: "I made the dish with fresh roma tomatoes--I've been doing this recently because of the BPA in can linings--so there wasn't as much juice as with canned. From my experience it's a good idea to drain the juice that develops during cooking and I also take the cover off for the last 15 minutes in the oven."

Major Ingredients: