Three bean cassoulet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 16 oz stewed tomatoes |
| 1 | can | 15.5 oz Butter beans |
| 1 | can | 15.5 oz Great Northern beans |
| 1 | can | 15.5 oz Garbanzo beans |
| 1 | cup | Finely chopped carrots |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 2 | teaspoons | Dried parsley |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Bay leaf | |
Directions
CROCK POT DIRECTIONS Combine all ingredients in 2 quart slow cooker; cover. Cook on high 30 min. Reduce to low; cook 5 to 6 hours or until vegetables are tender. Remove bay leaf.
OVEN DIRECTIONS Heat oven to 350 F. Combine all ingredients in ungreased 2 quart casserole. Bake at 350 F for 35 to 45 min or until vegetables are tender, stirring occasionally. Remove bay leaf.
Submitted By LORRIE SMITH On 10-20-95