Slow Cooker Ratatouille With White Beans Recipe

This slow cooker ratatouille with white beans is a hearty and flavorful dish that is perfect for a comforting meal. Made with a medley of vegetables including eggplant, zucchini, bell peppers, and tomatoes, this dish is packed with vitamins and minerals. The addition of white beans adds protein and makes it a complete meal. The slow cooker method allows the flavors to meld together and creates a rich and delicious sauce. Serve this ratatouille with crusty bread or over cooked grains for a satisfying and nutritious meal.

4.6
17 Rating -
Rate
Non Vegdiet
6hr 15minstotal
15minsPrep
6hr Cook
6hr 15m.total
15m.Prep
6hr Cook
Slow Cooker Ratatouille With White Beans
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Ingredients for Slow Cooker Ratatouille With White Beans Recipe

  • 0.17 Eggplant, Peeled And Diced
  • 0.33 Zucchini, Diced
  • 0.33 Bell Peppers, Diced
  • 0.67 Tomatoes, Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.17 teaspoon Dried Herbs
  • As required Salt And Pepper To Taste
  • 0.17 can White Beans, Drained And Rinsed
  • as required Olive Oil For Cooking

Directions: Slow Cooker Ratatouille With White Beans Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Peel and dice the eggplant, zucchini, and bell peppers. Chop the tomatoes.
  • STEP 2.Heat some olive oil in a large skillet over medium heat. Add the diced eggplant and cook until it starts to soften, about 5 minutes. Transfer the eggplant to the slow cooker.
  • STEP 3.In the same skillet, add more olive oil if needed and saut茅 the diced zucchini and bell peppers until they are slightly tender, about 5 minutes. Transfer them to the slow cooker as well.
  • STEP 4.Add the chopped tomatoes, minced garlic, dried herbs, salt, and pepper to the slow cooker. Stir everything together.
  • STEP 5.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
  • STEP 6.About 30 minutes before serving, add the drained and rinsed white beans to the slow cooker. Stir gently to combine and allow them to heat through.
  • STEP 7.Serve the ratatouille with white beans hot, garnished with fresh herbs like basil or parsley. It can be enjoyed on its own or served over cooked grains or with crusty bread.
  • STEP 8.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Cooking Tips

  • You can customize this ratatouille by adding other vegetables like mushrooms or carrots.
  • For a richer flavor, you can add a splash of balsamic vinegar or a tablespoon of tomato paste.
  • If you prefer a thicker sauce, you can remove the lid of the slow cooker during the last hour of cooking to allow some of the liquid to evaporate.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop before serving.
  • Serve the ratatouille with white beans hot, garnished with fresh herbs like basil or parsley.
  • It can be enjoyed on its own or served over cooked grains or with crusty bread.
Nutrition
value
29
calories per serving
< 1 g Fat< 1 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    < 1mg
  • Vitamin A
    404mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    42mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    18mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp