Credit for this adapted dish goes to the ADA's Diabetes Food Hub.
Visit them for many more diabetic friendly recipes.
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.
Ingredients:
- 1 tbsp olive oil
- 1 lb large dried lima, butter or cannellini beans
- 1 16oz jar/can no-added-salt fire-roasted diced tomatoes
- 1 cup plain tomato sauce - homemade preferred
- 1.5 cups vegetable stock
- 1 small/medium eggplant - cubed with skin on
- 2 cups shredded green cabbage - not too fine - see pic :-)
- 1 red bell pepper - sliced into 1-inch strips
- 3 cloves garlic - minced
- 2 tbsp apple cider vinegar - optional
- 1 tsp dried oregano
- 3 bay leaves
- 1/4 tsp plus 1/8 tsp table salt
- 1/4 tsp black pepper
Preparation:
If you use the dried beans they should get cooked/simmered in water for about an hour first. Cover beans with water plus two inches. Add some onion, garlic, celery and carrot to give the beans good flavor. Drain after an hour and pick out any aromatics that you can.
Brush the inside of the slow cooker with the olive oil. Add all the ingredients to the slow cooker and stir gently to combine.
Cover and cook on low for 6 hours until the vegetables and
beans soften. Remove and discard the bay leaves before serving. Sprouted Grain dry toast accompanies this dish quite well.
Blessed be... and happy cooking!