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

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