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Slow-Cooker Ratatouille with White Beans
15 min prep time
6 hr cook time
6servings
Recipe by
Toby Amidor, MS, RD. CDN, FAND
Source
The Create-Your-Plate Diabetes Cookbook
Photo by
Mittera
How to Make Slow-Cooker Ratatouille with White Beans
This diabetes-friendly version of ratatouille incorporates white beans to up the protein. While you may find that it’s traditionally cooked on a stovetop, this modern-day version allows you to use a slow cooker—so you can press a button and go about your day.
Complete Your Plate: Serve with a simpe Side Greek Salad with Red Wine Vinaigrette for a low-carb, veggie-packed plant-based meal.
Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND
15 min prep time
6 hr cook time
6servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
- Brush the inside of the slow cooker with the olive oil. Add the remaining ingredients to the slow cooker; stir to combine.
- Cover and cook on low for 6 hours, until the vegetables and beans soften. Remove and discard the bay leaves before serving.
Nutrition facts
6 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 180
-
Total Fat
3.5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 230mg
-
Total Carbohydrate
30g
- Dietary Fiber 10g
- Total Sugars 8g
- Added Sugars 0g
- Protein 10g
- Potassium 970mg
- Phosphorous 225mg
Ingredients
olive oil
1 tbsp
low-sodium great northern or cannellini beans (drained and rinsed)
2 (15-oz) cans
no-added-salt fire-roasted diced tomatoes
1 (14.5-oz) can
low-sodium tomato sauce
1 cup
low sodium vegetable broth
1 1/2 cup
eggplant (diced with skin on)
1/2 med
shredded green cabbage
2 cup
red bell pepper (sliced into 1-inch strips)
1
garlic (minced)
3 clove
Apple Cider Vinegar
2 tbsp
dried oregano
1 tsp
bay leaves
3
salt
1/4 tsp plus 1/8 tsp
black pepper
1/4 tsp
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