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Dinner recipe

Saucy Ratatouille Butter Bean Rice with Parsley

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Aubergine, courgette, pepper, tomatoes, and butter beans simmered into a saucy ratatouille-style dinner with basmati rice, lemon, and parsley.

Start planningStart cookingIngredients
80 min510 kcal4 base servingsDinnerVeganGluten FreeOne Pan
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: butter beans, aubergine, courgette, basmati rice

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free

Serving tip: Cool rice and stew promptly in shallow portions, ideally within 1 hour, and refrigerate at 0–5°C. Use within 24 hours. Reheat once only until steaming hot throughout.

Saucy Ratatouille Butter Bean Rice with Parsley plated and ready to serve.

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Ingredients

What you need

  • 2 × 400 g tins butter beans
  • 300g basmati rice
  • 300g aubergine
  • 400g courgettes
  • 150g red pepper
  • 2 × 400 g tins chopped tomatoes
  • 150g onion
  • 3 cloves garlic
  • 15g fresh parsley
  • 1 lemon
  • 30ml olive oil
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 800ml water

You'll also need

5l casserole with lid, 2l rice saucepan with lid and sieve, scales, measuring jug, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Saucy Ratatouille Butter Bean Rice with Parsley cooking step 1: Prep the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, cook in batches of no more than four. Divide the displayed ingredient and method quantities between batches; keep cut sizes, equipment capacities and per-batch times fixed. Allow extra elapsed time for further batches. Cut aubergine, courgettes and pepper into 2cm pieces and finely chop the onion. Drain and rinse all butter beans. Separate parsley leaves and stalks. Measure 2g lemon zest and 15ml juice.

  2. Saucy Ratatouille Butter Bean Rice with Parsley cooking step 2: Cook the rice.
    Step 2

    Soften vegetables

    Heat all 30ml oil in a 5l casserole over medium heat. Soften all onion and parsley stalks for 10 minutes, stirring. Add all aubergine, courgettes, pepper and black pepper. Cook for 10–12 minutes, stirring frequently, until the vegetables begin to soften; they do not need to brown.

    22 min
  3. Saucy Ratatouille Butter Bean Rice with Parsley cooking step 3: Brown the vegetables.
    Step 3

    Simmer ratatouille

    Stir in all garlic and oregano for 1 minute. Add all chopped tomatoes with their juices, all measured zest and 100ml water. Simmer with the lid partly covering the pan for 20–25 minutes, stirring, until the aubergine is soft all the way through and the sauce coats the vegetables. Continue cooking if the vegetables remain firm.

    26 min
  4. Saucy Ratatouille Butter Bean Rice with Parsley cooking step 4: Simmer the tomato sauce.
    Step 4

    Cook rice

    While the stew simmers, rinse all rice and put it in a 2l saucepan with 600ml water. Bring to the boil, cover and simmer gently for 10–12 minutes or according to the packet until tender. Keep 100ml extra boiling water measured separately; add only as needed if the pan dries before the rice is tender. Discard any unused extra water and drain any excess from the cooked rice.

    12 min
  5. Saucy Ratatouille Butter Bean Rice with Parsley cooking step 5: Add the butter beans.
    Step 5

    Heat beans

    Add all drained butter beans to the tender vegetables. Simmer for 5 minutes until the beans are steaming hot, stirring gently to keep them whole.

    5 min
  6. Saucy Ratatouille Butter Bean Rice with Parsley cooking step 6: Finish with parsley.
    Step 6

    Finish sauce

    Take the stew off the heat and stir in all 15ml measured lemon juice and half the parsley leaves.

  7. Saucy Ratatouille Butter Bean Rice with Parsley cooking step 7: Serve with rice.
    Step 7

    Serve

    Fluff the rice and divide it and all the stew equally between the intended servings. Scatter over the remaining parsley leaves and serve immediately.