Creole Red Bean Ratatouille

Creole Red Bean Ratatouille
Source: Diabetes and Heart Healthy Cookbook. Recipe Credit: .
Summary

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.

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  • Servings
    4 Servings
  • Serving size
    1 cup ratatouille and 1/2 cup pasta
Nutrition Facts

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 Fat 0g
  • Cholesterol less than 5mg
  • Sodium 370mg
  • Total Carbohydrate 41g
    • Dietary Fiber 10g
    • Total Sugars 7g
  • Protein 15g
  • Potassium 740mg
  • Phosphorus 280mg

Choices/Exchanges: 2 Starch, 2 Vegetable, 1 Medium-fat meat

Ingredients

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
  • kidney beans (no-salt-added, rinsed and drained)
    1/2
  • 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
Directions

Directions

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.

  2. 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.

  3. Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.

    Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.
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