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

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