slow cooker ratatouille with white beans recipe
This slow cooker ratatouille with white beans recipe makes a small, comforting vegetable stew with gentle textures and plant protein.
This recipe is scaled for 1-2 servings so you do not end up with more than you can eat. The slow cooker keeps flavors mellow and makes vegetables tender without much hands-on time.
Instructions focus on small steps, soft textures, and easy pantry ingredients you can find at most supermarkets. You can adjust the final texture by mashing a few beans or cooking a bit longer for softer vegetables.
Ingredients You’ll Need
- 1 small eggplant, about 8 ounces, cut into 1-inch cubes (peel if you prefer softer texture)
- 1 small zucchini, sliced into 1/2-inch rounds
- 1 small yellow squash, sliced into 1/2-inch rounds
- 1 small red bell pepper, seeded and chopped
- 1/2 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 can (15 ounces) low-sodium navy beans or white beans, drained and rinsed
- 1 can (14 ounces) no-salt-added diced tomatoes or crushed tomatoes
- 2 tablespoons low-sodium vegetable broth or water
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper, or to taste
- 2 cups baby spinach, loosely packed
- 1 teaspoon lemon juice, optional, for brightness
You can serve this slow cooker ratatouille with a small side of soft rice, mashed potatoes, or warm bread if you like.
Step-by-Step Recipe
- Lightly toss the chopped eggplant with 1/2 teaspoon of olive oil and a pinch of pepper to reduce bitterness and speed softening.
- In a small skillet over medium heat, warm the remaining olive oil and cook the onion for 3 minutes until translucent, then add garlic and cook 30 seconds more.
- Place the eggplant, zucchini, yellow squash, bell pepper, and the pre-cooked onion and garlic in a 2 to 3 quart slow cooker.
- Add the drained navy beans, diced tomatoes, vegetable broth or water, oregano, thyme, and black pepper, then stir to combine.
- Cook on Low for 4 to 5 hours or on High for 2 to 3 hours until vegetables are very tender. Check earlier for small slow cookers or small batches.
- About 15 minutes before serving, stir in baby spinach until wilted. For a creamier texture, mash about one third of the beans against the pot side and stir to thicken.
- Taste and add a light pinch of salt only if you want; a squeeze of lemon juice brightens the flavor without extra salt.
- Serve warm. Leftovers keep well and become softer overnight.
Tips and Easy Variations
Texture and chewing
- Peel eggplant and zucchini and cut vegetables into smaller pieces for easier chewing.
- Mash some beans into the stew to create a softer, thicker sauce.
- Cook longer on Low to get very tender vegetables.
Digestion and low sodium
- Rinse canned beans well to reduce residues that can bother digestion.
- Use no-salt-added diced tomatoes and low-sodium broth to keep sodium low.
- Pre-soften onion and garlic in a skillet to shorten slow cooker time and aid gentle digestion.
Flavor swaps
- Add 1 teaspoon smoked paprika for a warm smoky note.
- Stir in a handful of chopped fresh basil at the end for brightness.
- Try a quick stovetop ratatouille cooked gently in a skillet for a faster option.
Gentle eating tips
- Peel and cut vegetables small for easier chewing and swallowing.
- Rinse canned beans and use no-salt-added tomatoes to reduce sodium and residues.
- Mash a portion of the beans into the sauce to make the stew spoonable and soft.
Storage and Leftovers
Fridge
Cool to room temperature within two hours and store in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on low heat on the stovetop or in the microwave until steaming, stirring occasionally.
Conclusion
Give this slow cooker ratatouille with white beans recipe a try for a simple, gentle, small-portion meal that is easy to make and easy to digest.
The recipe is forgiving, friendly to low sodium preferences, and easy to adapt for softer textures or bolder flavors.
FAQ
Can I use other beans?▶
Yes. Cannellini or great northern beans work well. Rinse canned beans and choose low-sodium varieties when possible.
How can I make it softer?▶
Cut vegetables small, peel if desired, cook longer on Low, and mash some beans into the sauce for a softer, creamier texture.
