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.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make Spanish Ratatouille with Beans

5 from 2 votes

Print

Spanish Ratatouille with Beans

Course Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 345 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 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

Instructions

1. Heat a stock pot with a low-medium heat and add in the olive oil

2. 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

3. 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

4. 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

5. 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

6. Transfer into shallow bowls and garnish with fresh parsley, serve warm, at room temperature or even chilled, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Ratatouille with Beans

Amount Per Serving

Calories 345 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 311mg14%

Potassium 1347mg38%

Carbohydrates 46g15%

Fiber 11g46%

Sugar 13g14%

Protein 12g24%

Vitamin A 2546IU51%

Vitamin C 157mg190%

Calcium 183mg18%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.