
Slow-Cooker Ratatouille with White Beans
Ingredients (14)
- 1 tsp dried oregano
- 3 bay leaves
- 0.25 tsp salt
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 can low-sodium great northern or cannellini beans drained and rinsed
- 1 can no-added-salt fire-roasted diced tomatoes
- 0.5 med eggplant diced with skin on
- 1.5 cup low sodium vegetable broth
- 1 cup low-sodium tomato sauce
- 2 cup shredded green cabbage
- 3 clove garlic minced
- 1 red bell pepper sliced into 1-inch strips
- 0.25 tsp black pepper
Directions
Learn how to make this recipe at American Diabetes Association