Heirloom Bean and Grilled Vegetable Ratatouille

Heirloom Bean and Grilled Vegetable Ratatouille

InHarvest Products Used


Yield: About 22 cups

  • 2 lb. InHarvest Heirloom Bean Blend
  • 5 q. water
  • 5 q. water or stock
  • ¼ c. extra virgin olive oil
  • 2 lb. tomatoes, blanched, peeled, seeded and diced
  • 1 head roasted garlic, cloves peeled and mashed
  • 1 large onion, thick slice
  • 2 small zucchini, sliced lengthwise
  • 2 small yellow summer squash, sliced lengthwise
  • 3 bell peppers (red, yellow and green)
  • 1 medium eggplant, thick sliced lengthwise
  • 3 Portabella mushroom caps, gills removed
  • Herbs de provence, to taste
  • 2 c. vegetable or chicken stock (add extra cup if more moisture is desired)
  • ¼ c. fresh basil, julienne or chopped
  • Salt and pepper to taste


  1. Add InHarvest Heirloom Bean Blend to 5 quarts water, cover and bring to a boil.
  2. Remove from heat and let soak for one hour covered. Drain and add 5 quarts fresh water or stock. Bring back to a boil, cover and simmer for 20 to 25 minutes until done. Drain liquid and reserve beans.
  3. Coat all vegetables with olive oil and season to taste with salt, pepper and herbes de provence. Grill vegetables until tender but still al dente, cool and dice large.
  4. Saute onions, tomatoes and roasted garlic for about 2 minutes before adding remaining vegetables, beans and stock. Season to taste with salt and pepper, heat through and garnish with fresh basil to serve.