Slow Cooker Bean Cassoulet

Name: Slow Cooker Bean Cassoulet Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6
Ingredients: 1 can 16 oz vegetarian baked beans undrained; 1 can 15.5 oz butter beans drained rinsed; 1 can 15 oz red kidney beans drained rinsed; 1 can 14.5 oz stewed tomatoes undrained; 1 box 9 z frozen baby lima beans thawed; 1 cup thinly sliced carrots (2 medium); 1 cup chopped onions; 1/2 tsp garlic salt; 1/8 tsp fennel seed crushed; 1/8 tsp cayenne pepper

Minutes to Prepare: 15
Minutes to Cook: 480

Number of Servings: 6

Ingredients

1 can 16 oz vegetarian baked beans, undrained1 can 15.5 oz butter beans, drained, rinsed1 can 15 oz red kidney beans, drained, rinsed1 can 14.5 oz stewed tomatoes, undrained1 box 9 z frozen baby lima beans, thawed1 cup thinly sliced carrots (2 medium)1 cup chopped onions1/2 tsp garlic salt1/8 tsp fennel seed, crushed1/8 tsp cayenne pepper

Directions

Mix all ingredients in a s3-4 quart slow cooker
Cover and cook on low heat for 8-9 hours

Number of Servings: 6

Recipe submitted by SparkPeople user GERRYRG.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 260.0
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 1,049.8 mg
Total Carbs: 52.0 g
Dietary Fiber: 14.0 g
Protein: 13.9 g

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