Kumara with bean ratatouille
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Time to make:
$4.50 per serve
(at time of publication)
Full ingredients list:
4 medium-sized kumara, scrubbed
1 cup chopped button mushrooms
1/2 courgette, cubed
1 teaspoon reduced-fat spread
420g can Mexican-flavoured baked beans (we used Wattie’s)
2 tomatoes, chopped
1/4 cup grated edam cheese
4 cups mesclun salad with a little vinaigrette
Nutritional information (per serve)
Instructions and steps:
Step 1 Prick kumara with a fork. Place kumara on a microwave-proof dish and cook in microwave on full power for 15-20 minutes until cooked through.
Step 2 To make ratatouille, place mushrooms and courgette in a microwave-proof bowl. Add spread, cover and cook for 2-3 minutes.
Step 3 Add beans and tomatoes to mushroom mix. Stir well and microwave for 2 more minutes until heated through.
Step 4 Spoon ratatouille on top of each kumara and serve sprinkled with a little cheese and salad.
Microwave cooking tips
Always check cooking dishes are suitable for use in the microwave. Pyrex works well.
Testing dishes for microwave cooking: Place a glass of water and the dish to test in the microwave. Cook on full power for 30 seconds to 1 minute. Remove the dish and glass from microwave. Test the water with your finger. Warm water and a cool dish means the dish will be safe for microwave use. Cool water and a warm or hot dish mean that the dish is not suitable for the microwave.
Have oven gloves ready to handle dishes after microwaving.
Stand food for a few minutes before removing from microwave to avoid any steam and spitting.
Getting rid of odours: Place 1-2 lemon slices in microwave in a small bowl of water. Heat on full power for 1 minute then leave in microwave for 5 minutes to allow odours to be absorbed into the water.
About this recipe
First published: May 2012