Chayote Ratatouille and Red Beans

Chayote Ratatouille and Red Beans

When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.

  • 8Servings


  • 3 Tbs. olive oil
  • 2 small onions, quartered and thinly sliced (2 cups)
  • 2 small red, orange, or yellow bell peppers, cut into thin 1 1/2-inch-long strips
  • 1 large fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 4 chayotes, peeled and cut into 1-inch chunks (8 cups)
  • 2 15-oz. cans chopped tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 bay leaves
  • 1/2 tsp. harissa paste, optional
  • 1 1/2 cups cooked kidney beans, or one 15-oz. can kidney beans, rinsed and drained


1 Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or until vegetables are translucent. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes. 2 Add kidney beans, and cook, covered, 10 to 15 minutes more, or until chayote is tender. Adjust seasoning with harissa paste, and season with salt and pepper, if desired.

Nutrition Information

  • Calories: 162
  • Carbohydrate Content: 24 g
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 6 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 332 mg
  • Sugar Content: 8 g