Best 5 Slow Cooker Ratatouille Bean Stew Recipes

Indulge in a hearty and flavorful culinary journey with our delectable slow-cooker ratatouille bean stew. This wholesome dish combines the vibrant flavors of fresh vegetables, tender beans, and aromatic herbs, resulting in a symphony of textures and tastes. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a nutritious alternative, this stew is sure to satisfy your cravings.

Our recipe collection features three variations to cater to diverse dietary preferences and taste buds. The classic ratatouille bean stew embraces the traditional Provençal flavors with a medley of bell peppers, zucchini, eggplant, tomatoes, and tender beans. For a smoky and robust twist, try our chipotle ratatouille bean stew, where the addition of chipotle peppers infuses a delightful warmth and depth of flavor. And for those who enjoy a touch of spice, our spicy ratatouille bean stew delivers a zesty kick with the inclusion of chili powder, cumin, and cayenne pepper.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that home cooks of all skill levels can effortlessly create this culinary masterpiece. Simply gather your ingredients, prep the vegetables, and let your slow cooker do the rest. As the stew simmers, your kitchen will be filled with an enticing aroma that will have your taste buds eager for the first bite.

Serve the ratatouille bean stew as a hearty main course, accompanied by crusty bread or a side of quinoa. Its versatility extends to being a delicious filling for tacos, burritos, or quesadillas. The leftovers, if any, transform into an even more flavorful meal the next day.

So, gather your ingredients, choose your preferred variation, and embark on a culinary adventure that will leave your taste buds dancing with joy. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER RATATOUILLE

Slow-Cooker Ratatouille image

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida

Provided by Taste of Home

Categories Side Dishes

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges

SLOW-COOKER RATATOUILLE BEAN STEW

Slow-Cooker Ratatouille Bean Stew image

Looking for a slow-cooked French dinner? Serve your family this spicy ratatouille bean and veggies stew.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18h45m

Yield 5

Number Of Ingredients 10

Ingredients

1 cup dried chickpeas or garbanzo beans, sorted, rinsed
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 jar (4.5 oz) sliced mushrooms, drained
1/4 teaspoon salt
1 large zucchini, sliced
1 medium red or green bell pepper, cut into pieces
1 teaspoon Italian seasoning
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

Steps:

Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
Cover; cook on Low heat setting 10 to 12 hours.
Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g

RATATOUILLE IN THE CROCK POT

Ratatouille in the Crock Pot image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Provided by Geema

Categories Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
Dot with half of the tomato paste.
Repeat layering process with remaining vegetables, spices and tomato paste.
Drizzle with olive oil.
Cover and cook on LOW for 7 to 9 hours.
Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
Refrigerate to store.
May freeze up to 6 weeks.

RATATOUILLE IN THE SLOW COOKER

Ratatouille in the Slow Cooker image

This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.

Provided by charlottedab

Categories World Cuisine Recipes European French

Time 4h15m

Yield 6

Number Of Ingredients 12

Ingredients

6 medium zucchini, halved lengthwise and sliced
2 medium eggplants, cut into 2-inch pieces
4 yellow onions, chopped
4 medium tomatoes, chopped
3 red bell pepper, chopped
4 cloves garlic, minced
½ cup vegetable broth
¼ cup olive oil
2 teaspoons salt
2 teaspoons ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano

Steps:

Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 39.6 g, Fat 10.3 g, Fiber 13.5 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 850.2 mg, Sugar 18.9 g

SLOW COOKER RATATOUILLE

Slow cooker ratatouille image

Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Packed with nutrients, it also delivers four of your 5-a-day

Provided by Liberty Mendez

Categories Dinner, Main course, Supper

Time 6h30m

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
1 red onion , sliced
2 garlic cloves
2 large aubergines , cut into 1.5cm pieces
3 courgettes , halved and cut into 2cm pieces
3 mixed peppers , cut into 2cm pieces
1 tbsp tomato purée
6 large ripe tomatoes , roughly chopped
small bunch of basil , roughly chopped, plus a few extra leaves to serve
few thyme sprigs
400g can plum tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
sourdough , to serve (optional)

Steps:

Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

Tips:

Choose ripe, in-season vegetables: This will ensure the best flavor.
Don't overcrowd the slow cooker: Leave some space for the vegetables to cook evenly.
Add liquid as needed: The amount of liquid you need will depend on the vegetables you are using. If the stew becomes too thick, add more liquid.
Season to taste: Add salt, pepper, and other spices to taste.
Serve with a side of bread or rice: This will help to soak up the delicious sauce.

Conclusion:

This slow cooker ratatouille bean stew is a hearty and flavorful meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables. The stew can be made ahead of time and reheated, making it a convenient option for busy families. With its simple ingredients and easy preparation, this stew is sure to become a favorite.