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Creole Red Bean Ratatouille
4servings
Recipe by
American Diabetes Association and American Heart Association
Source
Diabetes and Heart Healthy Cookbook
How to Make Creole Red Bean Ratatouille
Ratatouille is a classic vegetable dish from the Provence region of France. Our Creole-inspired version includes red kidney beans and whole-grain penne to add protein and fiber.
Buy the Diabetes and Heart Healthy Cookbook, 2nd edition, here.
4servings
1 cup ratatouille and 1/2 cup pasta
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Step-By-Step Instructions:
- Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
- Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and bell pepper for 3–4 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 10 seconds, stirring constantly. Stir in the tomatoes, okra, beans, bay leaves, oregano, thyme, and red pepper flakes. Bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender. Remove from the heat. Discard the bay leaves.
- Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.
Nutrition facts
4 Servings
-
Serving Size
1 cup ratatouille and 1/2 cup pasta
- Amount per serving Calories 280
-
Total Fat
7g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 370mg
-
Total Carbohydrate
41g
- Dietary Fiber 10g
- Total Sugars 7g
- Added Sugars 0g
- Protein 15g
- Potassium 740mg
- Phosphorous 275mg
Ingredients
whole wheat penne pasta (dried)
4 oz
olive oil (extra virgin preferred, divided use)
1 tbsp
medium onion (chopped)
1
medium green bell pepper (chopped)
1
medium garlic (minced)
2 clove
medium tomatoes (chopped)
4
frozen cut okra
1 cup
no-salt-added kidney beans (rinsed and drained)
1/2 (15-oz) can (about 3/4 cup)
bay leaves (dried)
3
dried oregano (dried, crumbled)
1 tsp
dried thyme (crumbled)
1/2 tsp
crushed red pepper flakes
1 tsp
fresh parsley (chopped)
1/4 cup
salt
1/2 tsp
mozzarella cheese (shredded, low-fat)
2 oz
Parmesan cheese (shredded or grated)
2 tbsp
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