Heirloom Bean and Grilled Vegetable Ratatouille


Yield: About 22 cups


  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.