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
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- Prep time
- 15 min
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- Cook time
- 6 hr
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- Servings
- 6 Servings
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- Serving size
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1 1/2 cups
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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low-sodium great northern or cannellini beans (drained and rinsed)
- 2 (15-oz) cans
- 2 (15-oz) cans
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no-added-salt fire-roasted diced tomatoes
- 1 (14.5-oz) can
- 1 (14.5-oz) can
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low-sodium tomato sauce
- 1 cup
- 1 cup
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low sodium vegetable broth
- 1 1/2 cup
- 1 1/2 cup
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eggplant (diced with skin on)
- 1/2 med
- 1/2 med
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shredded green cabbage
- 2 cup
- 2 cup
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red bell pepper (sliced into 1-inch strips)
- 1
- 1
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garlic (minced)
- 3 clove
- 3 clove
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Apple Cider Vinegar
- 2 tbsp
- 2 tbsp
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-
dried oregano
- 1 tsp
- 1 tsp
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bay leaves
- 3
- 3
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salt
- 1/4 tsp plus 1/8 tsp
- 1/4 tsp plus 1/8 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Recommended for You
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Sweet Potato and Black Bean Soup
5 min30 min3 -
Directions
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Brush the inside of the slow cooker with the olive oil. Add the remaining ingredients to the slow cooker; stir to combine.
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Cover and cook on low for 6 hours, until the vegetables and beans soften. Remove and discard the bay leaves before serving.