Spanish Ratatouille with Beans | Super DELICIOUS & HEALTHY Recipe
This Spanish Ratatouille with Beans, known as Pisto Andaluz con Alubias, is what delicious and healthy food is all about. We´re talking simple & honest flavors, easy to make and done in just 40 minutes. Serve it as a side dish or even as a main course, next to a crunchy baguette.
The secret to this recipe is to slowly cook the vegetables on a low-medium heat. This gives them an incredible texture and a bigger depth of flavors. If you use anything higher, you can easily brown the vegetables, which takes away the magic of this dish.
For the beans I used canned white beans. But you can use any type of beans you like. If you prefer to use dried beans, just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature or even chilled. It will hold for up to 4 to 5 days in the fridge in an air-tight container.
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Watch the Video Below on How to Make Spanish Ratatouille with Beans
Spanish Ratatouille with Beans
- 1/4 cup extra virgin olive oil 60 ml
- 2 onions
- 6 cloves garlic
- 2 red bell peppers
- 2 green bell peppers
- 1 zucchini
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 2 cans diced tomatoes 14.5 oz / 410 grams each
- 15.5 oz can white beans 440 grams
- pinch sea salt
- dash black pepper
- fresh parsley
Heat a stock pot with a low-medium heat and add in the olive oil
Meanwhile, roughly chop the onions and thinly slice the garlic, add into the stock pot, mix together so the onion and garlic are well coated in the olive oil, then mix every 1 to 2 minutes
While the onion and garlic are cooking, roughly chop the red & green bell peppers and cut the zucchini into 1/2 moon slices that are 1/4 inch (.635 cm) thick
Once the onion is translucent, about 5 to 6 minutes, add in the chopped bell peppers, once again mix every 1 to 2 minutes so everything evenly cooks, after 5 to 6 minutes and the bell peppers are tender, add in the sliced zucchini and continue to cook for a couple more minutes
After 4 to 5 minutes and the zucchini is just starting to turn translucent, add in the paprika, give it a quick mix, then add in the canned diced tomatoes, the canned white beans (drained & rinsed) and season with sea salt & black pepper, give it one final mix and simmer for 10 to 15 minutes, then remove from the heat
Transfer into shallow bowls and garnish with fresh parsley, serve warm, at room temperature or even chilled, enjoy!
Get the Spanish Paprika I used to make this Recipe
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