Ratatouille with kidney beans and bulgur


( 2 adults and 2 kids )

  •  bulgur
  • 200 gramsmushrooms
  • courgette
  • aubergine
  • onion
  • 1 cankidney beans
  • 1 canchopped tomatoes
  • 1 clovegarlic
  • 2 tspthyme
  • 20 gramsred pesto
  •  salt
  •  pepper
  •  olive oil
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Ratatouille is a classic of French cuisine - and the film of the same name! Here we're risking it and spicing up the original with kidney beans, mushrooms and red pesto, and serving the dish with bulgur - although you can also use wholegrain rice or pasta. It's easy and delicious - even though the dish is completely meat free. Enjoy!


1. Cook the bulgur according to the packet.

2. Clean and rinse mushrooms, courgette and aubergine. Peel the onion and dice the aubergine, onion and courgette. Quarter the mushrooms. Cook the veggies in olive oil in a pot for 5-7 minutes on high heat, while you stir with all your might.

3. Add kidney beans, chopped tomatoes, pressed garlic, thyme and some red pesto - add a little at a time, and taste as you go. Stir well and let the lot simmer for 10-15 minutes or more. The longer you let the ratatouille lounge on the stove, the softer the veg will be. Season with salt and pepper, and a bit more pesto if needed.

4. Enjoy!

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