Healthy ratatouille with red beans recipe

Ratatouille with red beans plant-based recipe health retreat

Ratatouille originated in France and is traditionally a vibrant colourful vegetable stew-type dish. The flavours of thyme and basil, combined with rich succulent tomatoes, colourful peppers and the deep meatiness of the aubergine make a delicious and healthy meal. We add in red beans to provide some plant-based protein and extra bulk to this meal.

This health ratatouille recipe is a chunky version, designed to create a one-pot meal that is easy to make. It is possible to create a wonderful fancy looking ratatouille, with sliced vegetables, neatly laid out in a round dish and oven-baked. Some authors claim that to make the best ratatouille all of the vegetables should be cooked individually, then combined together. However, we are sharing this version as we appreciate many of our guests have busy lives and need recipes that are hassle-free!

Cooking suggestion: This is the stove top method. You can also cook it in the oven. We recommend making the tomato sauce first. Cooking the tomato sauce slowly on the stove top can make a more flavoursome sauce. You can then pop all the raw vegetables into a large roasting pan, pour over the tomato sauce, stir on the fresh vegetables and cook for an hour in a medium over. Stir in the cooked beans and cook in the oven for a further 20 minutes.

Serving suggestion: This dish has all the nutrition you need, however it could be served with some steamed greens and broccoli, for the extra nutritional benefits of green veggies. If you are feeling particularly hungry, you might instead like to serve it with some grains, like brown rice or quinoa. Yum!

Healthy ratatouille with red beans recipe

Servings: 8

Allergens: CELERY


For the sauce
1 onion, finely chopped
1 stick celery, finely chopped
4 cloves garlic, finely chopped
2 tbsp dried basil
2 tbsp dried thyme
1 tbsp sweet paprika
1 tsp smoked paprika
3 tbsp lemon juice
2 large tins chopped tomato
4 tbsp tomato concentrate

For the ratatouille
2 red onions, cut into chunks
2 aubergine, cut into chunks
1 large green pepper, cut into chunks
1 large red pepper, cut into chunks
1 large yellow pepper, cut into chunks
1 medium courgette, cut into chunks
2 cups cooked red beans (or any other beans you like)
Handful fresh thyme, finely chopped
Large handful fresh basil, finely chopped


Make the sauce.

Cook the finely chopped onion and celery for 10 minutes over a medium heat until they start to soften – use water and add more as necessary to prevent sticking.

Add the garlic, dried basil, dried thyme, sweet and smoked paprika and lemon juice and cook for a further 5 minutes, until the garlic is soft.

Add the chopped tomato and tomato concentrate. Bring to the boil, then turn down the heat and leave to simmer for 30 minutes on a very low heat.

Lightly cook the vegetables

Meanwhile, in a large wide frying pan, cook the red onion for five minutes until starting to soften. Use a tablespoon or two of water to prevent sticking.

Add the aubergine, green pepper, red pepper and yellow pepper and cook for 5 minutes. Add the courgette and cook for a further 5 minutes. The veggies should be starting to soften. Place to one side.

Once the tomato sauce has turned thick and rice, stir in the cooked vegetables. Add the cooked red beans and stir in the fresh thyme and fresh basil. Cook for a few minutes, to ensure the beans and vegetables are hot, stirring occasionally.

Serve hot in large bowls, topped with extra chopped thyme.

Plant-based food at La Crisalida health retreats 

Here at La Crisalida Retreats, our talented chefs like to explore food from all over the world, to bring together dishes to inspire, comfort and fill us up with nutrition. All our dishes are plant-based, meaning we use lots of vegetables, pulses and legumes, wholegrains, nuts, seeds and fruit, cooked from scratch in our kitchens.

If you are interested in learning more about the plant-based food on offer at La Crisalida, then head over to our plant-based food webpage here

Happy cooking!

About the author

Lisa is one of the founders of La Crisalida Retreats. She is an Epidemiologist, therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa has studied NLP and hypnosis, as well as nutrition (she designs the menus).