Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Lima Bean Ring with Ratatouille
2013-08-06
https://www.metro.ca/userfiles/image/recipes/couronne-haricots-lima-ratatouille-5944.jpg
PT10M
PT15M
PT25M
In a food processor, purée beans with butter, egg, mustard and cheese. Salt and pepper.Preheat oven to 350°F (180°C).Using a pastry bag or disposable plastic bag, pipe purée rings in 4 individual dishes or ramekins and bake for 15 minutes or until tops of rings begin to brown.In a big skillet over medium heat, sweat onion in olive oil. Add eggplant, zucchini, tomatoes, broth and thyme. Salt and pepper and simmer for 10 minutes.Spoon ratatouille into the centre of each lima bean ring and serve with a tossed salad.
4
Académie Culinaire
0
0
0
0
19 oz (540 mL) lima beans, drained
2 Tbsp. (30 mL) butter
1 eggs
2 tsp. (10 mL) Dijon mustard
1/4 cup (60 mL) shredded cheddar
2 Tbsp. (30 mL) olive oil
0.500 onion, diced small
0.250 eggplant, diced small
1 zucchini, diced small
2 plum tomatoes, diced small
1/2 cup (125 mL) vegetable broth (or water)
3 sprigs of fresh thyme
Salt and pepper to taste
Lima Bean Ring with Ratatouille
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
19 oz
(540 mL)lima beans, drained
-
2 Tbsp.
(30 mL)butter
-
1
eggs
-
2 tsp.
(10 mL)Dijon mustard
-
1/4 cup
(60 mL)shredded cheddar
-
2 Tbsp.
(30 mL)olive oil
-
0.500
onion, diced small
-
0.250
eggplant, diced small
-
1
zucchini, diced small
-
2
plum tomatoes, diced small
-
1/2 cup
(125 mL)vegetable broth (or water)
-
3
sprigs of fresh thyme
-
Salt and pepper to taste
Preparation
In a food processor, purée beans with butter, egg, mustard and cheese. Salt and pepper.
Preheat oven to 350°F (180°C).
Using a pastry bag or disposable plastic bag, pipe purée rings in 4 individual dishes or ramekins and bake for 15 minutes or until tops of rings begin to brown.
In a big skillet over medium heat, sweat onion in olive oil. Add eggplant, zucchini, tomatoes, broth and thyme. Salt and pepper and simmer for 10 minutes.
Spoon ratatouille into the centre of each lima bean ring and serve with a tossed salad.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
