Four beans and a pea cassoulet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16-oz.) stewed tomatoes undrained; cut up |
| 1 | can | (15.5-oz.) butter beans; drained |
| 1 | can | (15.5-oz.) great northern beans; drained |
| 1 | can | (15.5-oz.) black beans; drained |
| 1 | can | (15.5-oz.) garbanzo beans (chick-pea); drained |
| 1 | can | (15.5-oz.) kidney beans; drained |
| 1 | cup | Carrots; finely chopped |
| 1 | cup | White onions; chopped |
| 2 | Garlic cloves; chopped | |
| 2 | NuMex Big Jim green chiles; roasted, peeled, seeded, deveined and finely chopped, or 2, (4-oz.) cans New Mexico green chiles, chopped | |
| 2 | teaspoons | Dried-parsley flakes |
| 1 | teaspoon | Dried-basil leaves |
| ½ | teaspoon | Dried-thyme leaves |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Fresh ground black pepper |
| 1 | Bay leaf | |
Directions
Here is a recipe in return for the cherry dumpling recipe. Thanks Joe my boss was thrilled. The recipe comes from the cookbook "Sassy Southwest Cooking" by our local writer Clyde Casey. This is one if his favorites so he tells me.
In a 2-quart slow cooker, combine all ingredients; cover. Cook on high setting for 30 minutes. Reduce to low setting; cook for 5 to 6 hours or until vegetables are tender. Remove bay leaf before serving.
Makes 8 servings.
Posted to FOODWINE Digest by Becky Holt <becky@...> on Apr 1, 1998