Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Provencal Red Beans with Zucchini Tips, FAQ & printable recipe

Name: Slow Cooker Provencal Red Beans with Zucchini
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: French
Ingredients: 2 cans (15 oz each) red kidney beans, drained and rinsed; 2 medium zucchini, sliced into half-moons; 3 cloves garlic, minced; 2 cups tomato pulp

By Clara Weller · Oct 9, 2026

A rustic bowl of slow-cooked red kidney beans, zucchini, and tomato stew, steaming and glistening.

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 4

Tips for success

To enhance the presentation of this dish, consider garnishing each bowl with a small amount of fresh, finely chopped herbs just before serving. While not strictly necessary, fresh parsley or basil can add a vibrant pop of color and a touch of brightness that contrasts beautifully with the deep, savory notes of the tomato and bean stew. Ensure the herbs are added only at the very end to keep them fresh and avoid wilting them in the residual heat of the stew.

If you prefer a thicker stew, you can gently mash a small portion of the beans against the side of the slow cooker insert before serving. This releases extra starch into the sauce, providing a creamier texture without the need for additional thickeners. Be sure to do this carefully so that you do not crush all the beans, as having some whole beans provides a pleasant contrast in texture that makes each bite more interesting and satisfying.

Variations

Spicy Provencal Beans: Add a teaspoon of red pepper flakes or a small diced jalapeño along with the garlic for a subtle, warming heat that complements the sweetness of the tomatoes and zucchini.
Herbed Bean Stew: Stir in a tablespoon of dried Herbes de Provence when adding the tomato pulp to infuse the stew with a classic blend of rosemary, thyme, and savory notes.

Storage and make-ahead

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a saucepan over medium-low heat, stirring occasionally, until hot throughout.

Allow the stew to cool to room temperature, but do not leave it out for more than two hours. Once cooled, transfer the stew to an airtight container. It can be stored in the refrigerator for up to three days.

When reheating, use a saucepan over medium-low heat, stirring occasionally to ensure it warms through evenly without scorching the bottom. Add a small splash of water or vegetable broth if the sauce has thickened too much during storage to restore the desired consistency.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for a day or two. You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it into the base and start the cooking process in the morning.

This convenience makes it a perfect option for busy schedules, allowing you to enjoy a home-cooked meal with minimal effort at the end of the day.

Serving ideas

Serve this stew hot in shallow bowls to showcase the vibrant colors of the zucchini and the rich, glossy texture of the tomato sauce. It pairs beautifully with a piece of crusty sourdough bread or a simple side of toasted pita, which is perfect for scooping up the remaining sauce at the bottom of the bowl.

For a more complete meal, you can serve it alongside a crisp green salad tossed with a light vinaigrette to provide a refreshing contrast to the hearty, warm stew.

Because this dish is quite filling on its own, it works well as a standalone main course for a light dinner. If you are serving it to a larger group, consider offering a variety of toppings on the side, such as grated hard cheese or a drizzle of high-quality olive oil, allowing guests to customize their bowls.

The simplicity of the dish makes it versatile enough to complement a wide range of side dishes, from roasted vegetables to a warm grain salad, depending on your preferences.

Frequently asked questions

Can this be made in a regular pot on the stove?

Yes, this recipe can be adapted for the stovetop. Use a heavy-bottomed pot, bring the mixture to a gentle simmer, then cover and cook over low heat for about thirty to forty minutes, or until the zucchini is tender. Stir occasionally to prevent sticking.

Why is it important to rinse the canned beans?

Rinsing the beans removes the excess starch and sodium from the canning liquid. This prevents the sauce from becoming overly thick or salty and ensures a cleaner, more pleasant flavor profile in the finished stew, allowing the taste of the vegetables to shine.

Can frozen zucchini be used in this recipe?

It is best to use fresh zucchini for this recipe. Frozen zucchini has a high water content and can become mushy during the long, slow cooking process. If you must use frozen, add it during the last hour of cooking to minimize the loss of texture.

Recipe card

Slow Cooker Provencal Red Beans with Zucchini

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

2 cans (15 oz each) red kidney beans, drained and rinsed
2 medium zucchini, sliced into half-moons
3 cloves garlic, minced
2 cups tomato pulp

Instructions

Place the drained and rinsed red kidney beans into the bottom of the slow cooker insert to create the foundation for the stew.
Arrange the sliced zucchini pieces over the top of the bean layer. Once the zucchini is in place, scatter the freshly minced garlic evenly over the vegetables to ensure the aromatics permeate the entire dish as it cooks.
Pour the tomato pulp over the beans, zucchini, and garlic. Cover the slow cooker and cook on low for four hours. The tomato pulp will combine with the natural moisture from the zucchini to create a glossy, flavorful sauce that coats the beans perfectly.

Estimated nutrition per serving

Calories: 240
Protein: 12 g
Carbohydrates: 42 g
Fat: 1.5 g
Fiber: 10 g
Sugar: 6 g
Sodium: 450 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.