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It’s Sunday, which means it’s another slow-cook day. While sitting at the airport in Myrtle Beach I bought a few cooking magazines to keep me awake. Hubby picked the white bean ratatouille from Better Homes and Gardens Skinny Slow Cooker for tonight’s dinner. With a few modifications, it’s still a light recipe, and delicious.

Adapted from BHG’s Skinny Slow Cooker

white bean ratatouilleIngredients:

  • 4 c eggplant, diced
  • 1 c summer squash, diced
  • 1 c zucchini, diced
  • 1 c butternut squash, diced
  • 1 Vidalia onion, diced
  • 3 garlic cloves, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can cannellini beans, rinsed and drained
  • 1 can fava beans (or other bean), rinsed and drained
  • 1 can fire-roasted tomatoes, low sodium (or roast fresh)
  • 1 sm can tomato sauce, low sodium
  • Freshly ground sea salt and black pepper to taste
  • 10-12 basil leaves, chiffonade (save some for garnish)
  • Freshly grated Parmigiano-Reggiano cheese

Directions:

  • Combine all ingredients, except basil and cheese, in slow cooker.
  • Cook on low for 5 hours.
  • Add basil and stir.
  • Garnish with cheese and additional basil, if desired.
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